Packer casino a stage closer to reality

By Adam Bennett and Stephen Johnson (AAP)

JAMES Packer's push for a six-star hotel and VIP gaming resort at Sydney's Barangaroo has moved to the second stage of the state government's "unsolicited proposals" process, in what his company Crown describes as "a major step forward". 

 

 

A day after media reports that the NSW cabinet would soon give its backing to Crown's plan for a second casino in Sydney, Premier Barry O'Farrell confirmed on Thursday it had been assessed and advanced to the next stage.
Crown and the government will now work on the development and assessment of a more detailed casino plan.
If that is approved, the $1 billion development will then pass to a third stage involving the negotiation of a final binding offer.

Former PM Paul Keating supports a push to raise
the height of a new casino planned for Sydney. AAP

Parliament would also have to approve legislative change to allow a second casino licence - a step that would certainly occur because the Labor opposition supports the Packer proposal.

Mr O'Farrell said the government would honour the exclusive licence held by Star Casino owner Echo Entertainment, which expires in 2019.
He also gave assurances that the government would not permit poker machines to be part of a Crown development at Barangaroo, saying the casino facilities would be limited to an invitation-only high rollers' room.

"It is about trying to ensure that Sydney attracts investment, it is about trying to ensure we get value for money for taxpayers, it's about the creation of jobs, it's about growing the tourism sector," Mr O'Farrell told reporters in Sydney.
"What they're talking about is something like 1300 jobs during the construction phase, around 1200 jobs when operational. When fully operational it could inject more than $300 million a year into the state's economy."
Mr O'Farrell denied it was now inevitable that Sydney would get a second casino.
"It is a three-stage process. At the end of each stage, including the third stage, the government if it is not satisfied with the proposal is able to red-card it, not green-light it," Mr O'Farrell said.
Crown chief executive Rowen Craigie said moving to the next stage of the unsolicited proposals process was "a major step forward for this exciting project".
"No other organisation can deliver this unique project at Barangaroo," Mr Craigie said in a statement.
"A six-star hotel resort on the waterfront at Barangaroo will assist Sydney to compete with the best cities in the world for international tourists and for major conferences and events."

Echo chairman John O'Neill told his company's AGM there was no point worrying about the possibility of Crown getting a casino licence after The Star's monopoly expires in 2019.
"Truthfully, in the next seven years anything could happen," he told shareholders on the Gold Coast.
"We're not going to spend a lot of time worrying about what may happen in 2019."
Mr O'Farrell said he disagreed with former prime minister Paul Keating, who said on Thursday the Crown hotel should be built over the harbour as originally intended.

Lend Lease relocated the proposed hotel back on land after lobbying from the premier.
"Whilst I find myself agreeing with Paul Keating on many things ... I think that would be a terrible precedent given the harbour is one of the greatest assets and attributes this city has," Mr O'Farrell said.
However, Mr O'Farrell supported Mr Keating's view that the Crown hotel should be an iconic Sydney landmark.
"It would be good if this proposal does proceed for it to be an iconic building, for it to be a stunner," he said.

 Source: Herald Sun

Click here to see the original article

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This article was sourced from the Herald Sun news paper and discusses James Packer’s (Executive Chairman of Crown Limited) to increase the height of his new Integrated resort in Sydney. The article further discusses that Packer’s plans to build his new casino will be a further 20 storeys higher than expected. However the government claims they have no knowledge of Mr Packer’s proposal. Packer seemingly always pushes boundaries one step further so he can create what he wants.

 

Liquid nitrogen ban for NSW bars

By Danielle Bowling

Two Sydney bars have been ordered to cease serving drinks which involve the use of liquid nitrogen, after an 18 year old UK girl recently had her stomach removed after ingesting the substance.

 

Zeta Bar in Sydney's Hilton Hotel and The Roosevelt in Kings Cross were instructed by the Office of Liquor, Gaming and Racing (OLGR) to cease promoting, selling and supplying drinks which use liquid nitrogen in their creation or presentation.

The move follows a near death incident in the UK where a young girl recently had her stomach removed after drinking a cocktail which contained the freezing chemical.

In a statement issued to Hospitality, an OLGR spokesman stated "OLGR is concerned the use of liquid nitrogen in alcoholic drinks may pose an unacceptable risk of harm to the public and may breach requirements under the liquor laws.

"On Tuesday, OLGR took action against two Sydney bars, the Zeta Bar in Sydney and The Roosevelt at Kings Cross, which were identified as promoting the sale of drinks containing liquid nitrogen. The Zeta Bar and The Roosevelt were ordered to cease the promotion, sale or supply of drinks containing liquid nitrogen until OLGR's investigation is completed, with both bars invited to make written submissions should they wish within seven days. Both bars have complied with OLGR's orders.

"Any other licensed venues identified as continuing to promote, sell or supply alcoholic drinks containing liquid nitrogen should be prepared for similar compliance action by OLGR."

While both venues have followed OLGR's instructions, Sven Almenning, operator of The Roosevelt Hotel, told news.com.au there seems to be a misunderstanding as to how liquid nitrogen is used at The Roosevelt.

"They do not contain liquid nitrogen and the wording they [OLGR] use shows their lack of knowledge about the method," he said.

"I think it's important for readers to understand that nitrogen is not an ingredient no more than gas or flames are when you cook a steak.

"If there was any danger in using it we would not be using it in our bar."

Hospitality tried to contact Grant Collins, mixologist at Zeta Bar, but he didn't return our call before publication.

 

Slider image: havenlounge.com

Source: Hospitality Magazine

Click here to see the original article 

 

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I chose to discuss this article due to its relation to the liquor industry in which alcoholic cocktails have been ripped from a bar at the Hilton due to liquid nitrogen chemicals found present in the beverage.
The bar had drawn much attention due to its new cocktail that is presented to guests with a dry ice smoke effect spilling out of the drink. However the cocktail came at a price, and that price was patrons health. The chemical that created the smoke affect on the cocktail was liquid nitrogen which due to further investigation has now been stripped from the menu. A couple of teenage girls were rushed to hospital to have their stomach pumped when they started to experience cramping in their bowls. The liquid nitrogen had a freezing like effect in their stomach which if not removed would have led to serious health issues. I believe that it is important that the ongoing prosperity of alcoholic beverages remains in the industry as most bars and clubs need the legality of shots and mixed drinks to survive. However the health of patrons is just as important. The reason drinks like alcopops and flaming shots face so much controversy is because they are simply not responsible service, much like this liquid nitrogen cocktail.

What Do You Order From Room Service?

by Chanize

Hotel Andaz Wall Street

When we posted your hotel check-in rituals, some commented on Twitter and Facebook that ordering room service is the first thing they do when settling in. We're a bit nosy, so we asked a few hoteliers and Food & Beverage folks what y'all are ordering--hoping there would be some extreme weirdness going on like anchovies on PB&J. But, bearing a little skepticism about the guest who asked for live tarantulas, you're just like us! You love a simple club sandwich. You crave a grilled cheese! Our mini-survey shows your faves.

Hyatt Regency Atlanta: Folks love to order the strawberry-stuffed French Toast, a breakfast dessert that is a Southern quiet riot made with brioche, toasted pecans, fruit, and sea salt.

Beau-Rivage Palace, Switzerland: Europe can be such a complex place, and this Lausanne, hotel shows us that their guests demands are no different! The most popular items? The pricey duck foie gras terrine at CHF 39 ($40.10) and on the complete opposite spectrum, chicken nuggets at CHF 18 ($18.50)!

The Ritz-Carlton, San Juan: What the people want? It's a no-brainer? A burger with yucca fries and the decadent 14-layer chocolate cake. Perfecto!

W Hotels: Those staying at the W New York hotel have an affinity for the $13 chicken noodle matzo-ball soup. Meanwhile, at the W Times Square location, sushi for dinner and protein shakes for breakfast are popular requests. If the W New Orleans is your spot a Chicken Poboy can be delivered before you can say laissez bon temps rouler. And those at the W Taipei opt for the famous beef noodle soup, a Taiwanese staple.

Andaz Wall Street: Steak is always a best seller on Tuesday and Wednesdays when most of their business travelers are in. On Friday and Saturdays the $19 fish & chips and $8 beef sliders win out with the out-of-town crowd.

Dukes St. James London: Despite its posh location and clientele, the most popular in-room dining requests at this 5-star hotel are the hearty plebe fare of steak and chips, followed by green Thai curry with rice.

Wyndham Grand Orlando Resort Bonnet Creek: Pancakes come in as the most-ordered breakfast item before folks head out to see The Mouse. While classic buttermilk flapjacks are first at $14, banana, blueberry, and chocolate chip are runners up. But always with maple syrup. When it comes to dinner, people are clucking it up with chicken fingers and wings.

Conrad New York: The Mediterranean-style San Marzano tomato pizza with fresh buffalo mozzarella and basil for $18 has guests repeatedly pressing the phone’s room-service button at this Battery Park hotel.

Westin Casuarina Resort & Spa, Grand Cayman: The classic club sandwich is made with grilled chicken breast, and Swiss cheese is added for a tangy touch. At $10.50 a pop, it’s quite reasonable and enjoying it with a view of the Caribbean Sea is a bonus.

 Source: HotelChatter

Click here to see the original article

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Curious enough about what other people order from room service? Well, the article has shown you all. No matter how luxury the hotel is, it is just normal food that the guest usually order. When you're away from your home, you might just want something casual for your meal to make you feel more comfortable. Steak, chips, burger, pizza, toast, pancake, sandwich, beef noodle are all on the hot list. They're something very daily, very home-feeling. However, there is always exception. This is the "duck foie gras terrine"  at Beau-Rivage Palace in Switzerland. It demonstrates the different demographic to hotels around the world. And once again, European always has their sophistication when it comes to gastronomy.

Novotel Seoul jumps on Gangnam Style wave

To celebrate the international success of the 'Gangnam Style' song by artist Psy, Novotel Seoul Ambassador has created an indulgent package for its guests which includes a tour of the Gangnam district.

For 299,000 won or around $260AUD guests will receive accommodation for two, a full buffet breakfast, free internet access, a 20 per cent discount for the Art Performance Centre in Gangnam as well as discount vouchers at the Gangnam shopping centre and a half-day tour of the district. And with the song referencing "a classy girl who knows how to enjoy the freedom of a cup of coffee" Novotel is also throwing in a cup of the best coffee in the city.

 

The hotel package is recognising the popularity of Psy's song, which has had more than 380 million views on YouTube and has put the Seoul district on peoples' minds.

Gangnam Style has put the Seoul district back on the map.
Image: orbitz.com

"Before the worldwide smash hit, which has been number one across the globe including Australia, New Zealand, the US and Britain, not many people would have known about the area of Gangnam in Seoul, South Korea, which is associated with celebrities and designer-clad socialites and filled with luxury boutiques, trendy bars and restaurants. Now 34 year old Psy has done more for tourism in his country than almost anyone else," Novotel said in a statement.

Mike Brown, general manager of the Novotel Seoul Ambassador Gangnam said, “Gangnam Style has done so much to promote Korean art, traditions and people and we wanted to create a package that would offer the best of this lively district to an international audience.

"This is a great time for people to discover the vibrancy, culture and great nightlife and shopping of Gangnam so that the world can enjoy the high life and indulgence for which the area is famous and which so inspired Psy’s catchy song."

Located in the heart of Gangnam, which is the most affluent residential and shopping area of Seoul, the Novotel comprises 332 rooms with seven restaurants and bars and extensive conference facilities.

Source: Hospitality Magazine

Click here to see the original article 

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It’s a given that the whole world has heard the famous Korean song Gangam Style, and the now globally famous town Gangnam has grasped this opportunity to make as much money as possible. The Novotel in Gangnam has announced that to celebrate the song it is now releasing a Gangnam style package for $260AUD. Guests will receive accommodation for two, a full buffet breakfast, free WI-FI, a 20 percent discount for the art performance centre as well as a half day tour of the district. This article sourced from the hospitality magazine shows that something as small as a song is enough of a trend for an entire hotel to profit off the trend by creating the package. Hotels are always quick to react to current market trends as ridiculous as they may seem it is important that the profit is made.

 

Wine, dine, recline

By Rufus Purdy

After a great meal, there's nothing better than climbing into a comfortable bed. Dedicated foodie Rufus Purdy goes from the Kentish Coast to the Scottish Isles in search of Britain's best places to eat and sleep.

Langford Fivehead in Somerset, England
Photo by Simon Wheeler

It has taken the british a while to come around to the idea of a top-quality restaurant with rooms. Although country pubs have traditionally provided space in which diners could crash out after their meal, there has been little on these shores to rival the French auberge - where guests can expect to enjoy a meal prepared by expert chefs from the finest seasonal, local ingredients, before climbing the stairs to sleep in comfort and luxury.

But the number of UK restaurants with rooms has been increasing, and several have opened in the past 18 months. In an era when it seems every major hotel has a destination restaurant overseen by a star chef, this less glitzy scene flourishes under the radar. Talented chefs who don't have a TV series or their own range of cook-in sauces are realizing that by providing accommodation within walking distance of their tables they can not only boost their profits but also entice far-flung foodies who might not otherwise have visited.

The dining room at Rocksalt, Folkestone, Kent, England
Photo by Simon Wheeler

Wearing the hats of both hotelier and chef, however, is hard. Increasingly savvy guests expect high levels of style, comfort and design as well as fabulous food. So the successful restaurant with rooms has to excel on two fronts. The food and wine, the main focus, must be of a standard worth travelling for, while the accommodation has to hold its own against a very healthy British boutique-hotel scene. The following 10 places, for the most part, walk that fine line very well indeed.

Smoked salmon with 'winter warming flavours', including broken lemon-tart crust at 21212, Edinburgh, Scotland
Photo by Simon Wheeler

The entrance of The Yorke Arms, North Yorkshire, England
Photo by Simon Wheeler

Click to continue reading the article 

Source: Condé Nast Traveller Magazine Issue June 2012

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This idea of combining a restaurant with a room to rest afterwards is quite rare and exciting. Not that people can't go to luxury hotels with top chefs, but it's a totally different feeling. In today high competitive market, many talented chefs have to find a better way to attract the "foodie", to compete against the celebrity-chef restaurants. In that case, the distance between the dining table and the bed seems to be more important to raise the attraction towards diners. There is no better way to pull more customers to the restaurant than offering a place to relax and rest after their fulfilling meals. Although being a chef and a hotelier at the same time might create some hardship, but the mentioned chefs above have proven that it's difficult but it's possible. They don't only create amazing cuisine but also bring a new breath to the accommodation comparing to the boutique hotels.

Pop-ups: fad or good business?

By Danielle Bowling

"Pop-up" restaurants are so in right now, but is there legitimate value in the idea of temporary foodservice operations? Danielle Bowling spoke to some who think there is.

 

It's like the Boxing Day sales or your favourite artist performing live for 'one night only'. Australians' interest in "pop-up" restaurants is all about them wanting to not miss out on the delicious food and wine served up by some of the country's top chefs, for a limited time only.

Joost Bakker has worked on multiple pop-up
concepts including one in Sydney and Melbourne.

Our growing appetite for pop-ups has seen leaders in the industry work day and night to not only create enough hype surrounding the launch and ensure bums on seats, but to also dish up top quality food and drinks, then take it all away a few days, weeks or months later, like nothing ever happened.

Sydney hospitality group, Keystone, has started turning its attention to pop-ups, working with a company called The Project recently to get a Masterchef pop-up restaurant, located outside St Mary's Cathedral, up and running.

Operating from 3 to 22 July, Keystone provided all the staff and management and had a hands-on role with the menu at the venue, which sat over 5,000 guests at the restaurant and bar and had every sitting sold out before the doors swung open for the first service.

Director Paul Schulte says pop-ups have enormous marketing potential for those brands brave enough to give them a go. "It's a very good branding and marketing exercise for us," he told Hospitality. "It just adds to the whole story of our company. It shows that we're not just about our own bars and clubs. It shows that we're also about the community and their lifestyle, which is a really important point for us."

You can't deny the strength of the Masterchef brand, so when Keystone saw the opportunity to align itself with the cooking show behemoth it couldn't resist the chance to help put together the restaurant, which saw some of the country's best chefs, together with previous Masterchef contestants, tossing the pans.

"You can't ignore what's going on in the market, with people interested in food," says Schulte. "To tie ourselves in with the calibre of chefs that we cooked with, the talent there and the service we provided, was a good thing and even today we can see more people eating at our other venues. They come into our venues and talk about that experience."

The Masterchef pop-up isn't the only one Keystone's been involved with. It also helped put together the Keystone Canteen at this year's Mercedes-Benz Fashion Week Australia, and more recently The Pirate Ship bar, a collaboration with Audi Hamilton Island Race Week.

 Click here to continue reading the article

  Source: Hospitality Magazine

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The article is rather interesting as it discusses the recent demand for small restaurants due to shows like master chef. However the vibe of the article seems to warn people that although it is fantastic small business in the food and beverage industry are opening up everywhere, it is still important that owners and operators understand the risks of opening a business, particularly a restaurant. The article further talks about how people have a vision that they can just open us a restaurant because they have always wanted to, this in reality though is not the case.