Global Travel News

Unlock a Culinary Adventure with Nazo Mystery Box at Akira Back

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Unlock a Culinary Adventure with Nazo Mystery Box at Akira Back - TOP25RESTAURANTS.comBangkok, Thailand, November 2, 2023 / TRAVELINDEX / Akira Back, the innovative and inspiring Asian restaurant on the 37 th floor of Bangkok Marriott Marquis Queen’s Park, is inviting guests to embark on a culinary adventure and unlock the secrets of gastronomy with the Nazo Mystery Box.

“Nazo” is a Japanese word that translates as mystery, enigma or puzzle – something that is not easily explained and carries an element of intrigue. It is this very concept that has sparked the imagination of the talented chef at Akira Back.

The Nazo Mystery Box will transport diners on a journey of curiosity and gastronomy. The lid carries an artistic etching of Chef Akira Back himself, and a plume of smoke gently rises from within, offering the only clue to what lies inside.

When the lid is lifted, diners are presented with a series of multi-sensory delights – nine colorful, bite- sized culinary creations, handcrafted by our talented chef using only the finest ingredients imported from Japan. These include premium cuts of tuna such as otoro, chutoro and akami, alongside other exquisite seafood like botan ebi, known for its succulent sweetness, king crab leg, caviar, abalone, and hirame, a high-quality fish famed for its distinctive flavor and firm texture.

This creates the perfect blend of culinary theater and creative gastronomy – an experience that starts with the anticipation of not knowing what the box contains, followed by the courage to take the first bite, and completed by the exquisite flavors that dance on the taste buds.

The Nazo Mystery Box is available daily from 17.30 to 23.00 hrs, exclusively at Akira Back Bangkok, priced at just THB 3,200++ per box. Limited boxes are available, so don’t miss this highly original and intriguing epicurean experience with your loved one!

Advanced reservations are required, please call +66 (0) 2 059 5999 email restaurant- reservations.bkkqp@marriotthotels.com

About Bangkok Marriott Marquis Queens Park Hotel
The largest hotel in Bangkok and the first Marriott Marquis hotel in Asia Pacific, Bangkok Marriott Marquis Queen’s Park is a new landmark in heart of the Thai capital. The hotel offers extensive facilities, including 1,388 rooms and suites, over 5,000m² of function space across more than 30 venues, two swimming pools, 24-hour fitness center, the Quan Spa and a collection of restaurants and bars. Centrally located on Sukhumvit Road, in Bangkok’s vibrant business and entertainment district, the hotel is the perfect choice for all travelers to this pulsating city.

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First published at TravelNewsHub.com – Global Travel News

Cross Hotels & Resorts Ushers in New Era of Luxury in Bali

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Cross Hotels & Resorts Ushers in New Era of Luxury in Bali - VISITBALI.orgBali, Indonesia, November 2, 2023 / TRAVELINDEX / Cross Hotels & Resorts has unveiled its latest triumph, an exciting hotel management agreement with PT. Grha Swahita (BIP Group) that will see Cross Paasha Bali Seminyak become part of an exclusive portfolio on 1st January 2024. Nestled at the heart of Seminyak, this gem of a property promises beachside bliss by day and an electrifying nightlife scene after sunset.

Brimming with modernity and a contemporary vibe, the 99-key hotel oozes unadulterated charm, creating an ambiance of serenity and relaxation. The low-rise property offers a variety of gorgeous 55-square-meter suites spanning three floors, while a further 10 suites with stunning views are located on the upper floors. For the ultimate vacation, the expansive 110-square-meter Penthouse Suite has ocean views and is perfect for families and small groups.

“This momentous signing is a pivotal milestone in our continued pursuit of excellence in Indonesia, especially Bali. Seminyak is a beacon of natural beauty, and I am confident this hotel will elevate the stylish beach town to new heights. This partnership embodies the shared vision between Cross Hotels & Resorts and PT. Grha Swahita, thus I anticipate remarkable success on the horizon,” declared Harry Thaliwal, CEO of Cross Hotels & Resorts.

As Cross Hotels & Resorts continues to build its presence across the Asia-Pacific region, it is unwavering in its commitment to a new corporate vision, one that charts a path towards becoming ‘APAC’s Hotel Management Operator of Choice’, offering owners a revolutionary alternative to conventional chains. This signing becomes Cross Hotels & Resorts’ 8th jewel in Indonesia’s hospitality crown.

With its unwavering commitment to empower owners in key markets, Cross Hotels & Resorts remains leagues ahead of the competition with its unique management formula. In stark contrast to larger, unwieldy chains, Cross Hotels & Resorts grants owners the flexibility to harness a selection of cherished lifestyle brands that resonate with local patrons and international travelers.

Suzanna Tanojo, Principal of PT. Grha Swahita (BIP Group), extolled the partnership, affirming, “Our quest was to unearth a hotel management provider that shared our vision, and in Cross Hotels & Resorts, we’ve found the ideal ally. Cross boasts a formidable global reach, and we place our faith in their specialization. What truly sets them apart is their unwavering dedication to F&B development—a defining factor in our decision-making process.”

Cross Hotels & Resorts continues to attract hotel owners with innovative strategies that boost ancillary revenue and empower GMs to break from tradition to maximize property growth. With its unique approach, Asia-Pacific’s brand leader is reshaping hotel management by redefining the landscape. This reaffirms Cross Hotels & Resorts as a pioneer in the future of the Asia-Pacific’s hospitality sector.

The current portfolio of Cross Hotels & Resorts boasts 28 hotels across four countries, represented under six distinctive brands: Cross, Cross Vibe, Away, Lumen, Cross Collection, and Kaura, and includes destinations in Indonesia, Thailand, Japan, and Vietnam.

About Cross Hotels & Resorts
Cross Hotels & Resorts is an international hotel management company wholly owned by the ASX listed Flight Centre Travel Group (FCTG). FCTG is one of the world’s largest and progressive travel companies, incorporating diverse worldwide distribution, in destination travel experiences such as transport and touring as well as hotel management solutions. Cross Hotels & Resorts also delivers owner services all the way from the very early sourcing and planning stages of a development, through technical services during build, to pre-opening services and finally professional ongoing hotel management.

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First published at TravelNewsHub.com – Global Travel News

L’Arôme Group Opens New Restaurant at Blue Tree, Phuket

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L’Arôme Group to Open New Restaurant at Blue Tree, Phuket - TRAVELINDEX - TOP25RESTAURANTS.comPhuket, Thailand, November 1, 2023 / TRAVELINDEX / Following the success of L’Arôme By The Sea in Phuket’s upscale dining scene, we, France L’Arôme Group, are thrilled to present a contemporary French restaurant and all-day dining experience in a 4-storey building, with stunning views of Blue Tree Lagoon. The restaurant, which will be helmed by Executive Chef Julien Burbaud, will open on 15th November 2023.

Chef Julien Burbaud, previously trained by masters of French cuisine including Joël Robuchon, Yannick Alleno and Alain Passard, is now ready to showcase his innovative and precise modern French cuisine at L’Arôme at Blue Tree. Julien was a contestant on the third season of Top Chef France and previously served as the Executive Chef of Fanfan Paris, another restaurant featured in Michelin Guide France, under the umbrella of France Larome Group. We invite you to visit L’Arôme at Blue Tree and enjoy the lively and dynamic culinary experience provided by Chef Julien.

Overlooking the Blue Tree Lagoon, the restaurant complex will house three different concepts under the same roof:

The Ground Floor – All Day Dining
Will operate daily from 10am – 10pm, while serving a relaxed yet refined cuisine. Highlights of the menu include the lobster taco with a chipotle bearnaise sauce and the tomahawk coming from Ranger’s Valley in Australia. In addition, guests can enjoy pizza directly from the wood-fired oven or select a sashimi of the freshest fish available.

The 1st Floor – Fine Dining
Will serve guests Chef Julien’s modern forward-thinking French cuisine. Guests can either opt for the A La Carte options, where a wide range of imported and local products are served with an innovative style, or they can go with our discovery menu. Signatures of the menu include the duck Rossini, where the duck from Rayong is stuffed with a French foie gras and served alongside spiced carrots or the Phuket lobster which is served inside of a ravioli and finished with a lobster bisque enhanced by the addition of lemongrass.

The Canopy – Private Club
Located on the second and third floor of L’Arôme at Blue Tree is an adult’s only space, designed to be a haven of peace and tranquillity, where guests can sip on cocktails while watching the sun set across the horizon.

For reservations call +6682-951-8455 or contact on social media @laromeatbluetree.

France L’Arôme Group
France L’Arôme Group was founded in 2014 in Paris, the epicenter of the French fine dining realm. Since the opening of its first restaurant in Nanjing, China, this young group has been focusing on operating restaurants at some of the most exotic and dynamic destinations around the globe. Currently, the group operates nine acclaimed restaurants across France, China and Thailand. The success of the group is attributable to its philosophy of nurturing young talent. This inspirational pool of international talent is very much at the centre of collaborating on the development, execution and delivery of quality, diversity and originality, led by a forward thinking management team.

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First published at TravelNewsHub.com – Global Travel News

Raffles Hotel Le Royal Welcomes 2-Michelin-Star Chef

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Raffles Hotel Le Royal Welcomes 2-Michelin-Star Chef - TOP25RESTAURANTS.comPhnom Penh, Cambodia, November 1, 2023 / TOP25RESTAURANTS / The historic Raffles Hotel Le Royal is set to welcome celebrated French Chef Pascal Favre d’Anne, the recipient of two Michelin stars, for a series of exclusive meals in November.

Chef Pascal was awarded his first Michelin star in 2008 for Le Favre d’Anne restaurant in Angers in northwestern France and his second Michelin star in 2016 for another restaurant of the same name. His cuisine is inspired by his global travels, particularly in Asia, and highlights fresh, locally sourced ingredients prepared with distinctive French cooking techniques.

At Raffles Hotel Le Royal, Chef Pascal will serve exclusive 5-course set dinners on Nov. 16, 17 and 18, priced at $88++, and special 3-course set lunches on Nov. 17 and 18, priced at $42++. All meals will be served at Restaurant Le Royal and include an optional wine pairing. Guests can also discover the Louis XIII Cognac Experience, which is served tableside from a decanter.

Some highlights from Chef Pascal’s sumptuous set menus at Raffles Hotel Le Royal include scallops with radish, herring roe, matcha tea and truffle oil; steamed Mekong River lobster with Cointreau orange liqueur and shell bisque; seared sea bass with carrot and lemon confit; and crusted veal filet with ceps and celery ravioli; among others.

“Chef Pascal’s two Michelin stars speak for themselves, underscoring his extraordinary culinary talents, and we are delighted to welcome him to Restaurant Le Royal as we continue to redefine high-end gastronomy in Cambodia,” Raffles Hotel Le Royal General Manager Dennis de Groot said.

More recently, Chef Pascal has been overseeing the opening of the new Halles Gourmandes d’Angers in northwestern France, where he has a Cuisine du Marche concept store. He is also the culinary ambassador for Cointreau, the world-famous orange liqueur produced in Angers, and he is involved in a highly respected culinary school, the Angers Campus Gastronomic.

Chef Pascal’s fine-dining experiences at Raffles Hotel Le Royal will mark the third culinary event at the hotel this year featuring Michelin-starred chefs. In March, the hotel welcomed French Chef Patrice Hardy of the two-Michelin-starred Le Palme d’Or at Hotel Martinez in Cannes and the one-Michelin-starred La Brettonnière in Boulogne-Billancourt. And in June, two-Michelin-star Chef Thierry Drapeau and Vietnam Iron Chef winner Chef Sakal Phoeung prepared a series of special “four-hands” dining experiences at Restaurant Le Royal.

Seating for Chef Pascal’s meals at Restaurant Le Royal is limited and advanced reservations are required. For inquiries and reservations, please contact Raffles Hotel Le Royal at Tel: 023 981 888

ABOUT RAFFLES
Founded in Singapore in 1887, Raffles Hotels, Resorts and Residences are places where ideas are born, history is made and stories and legends are created. At each landmark address, distinguished guests and residents will find a world of elegance and enchanted glamour, where Raffles’ renowned legacy of gracious service knows no bounds. As the authentic heart of a destination, Raffles champions fine art and design, and fosters culture in all its forms, guiding guests to make discoveries in their own time and way. Raffles’ commitment to local communities is expressed through diverse initiatives with a unified mission to actively support the arts and the environment. From one generation to the next, visitors arrive as guests, leave as friends, and return as family. Raffles can be found in key international locations including Singapore, Paris, Istanbul, Dubai, Doha, Maldives, Udaipur, Phnom Penh and Bali; with flagship openings upcoming in London, Boston, Macau and Bahrain in 2023. Raffles is part of Accor, a world leading hospitality group counting over 5,500 properties throughout more than 110 countries, and a participating brand in ALL – Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.

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First published at TravelNewsHub.com – Global Travel News

Turning Website Views into Restaurant Visits

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Turning Website Views into Restaurant Visits - TOP25RESTAURANTS.comIf you’ve visited a new city lately, you may have searched online for places to eat. Maybe you read some reviews, then clicked through to the restaurants’ own sites. New research by the team of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University shows that in the hospitality sector, turning user clicks into dining visits depends on consistently positive messaging. By testing two competing theories of the effect of customer reviews, the study by Dr Seunghun Shin, Dr Hyejo Hailey Shin and Dr Jaehee Gim will help local restaurants optimise their marketing strategy through homepage testimonials.
In a crowded market like Hong Kong, restaurants have to be smart to stand out. Today, this means having an effective online presence to gain the trust of short-term visitors searching for nearby restaurants. While there are many third-party review platforms in the hospitality sector, such as TOP25 Restaurants, restaurants often add positive testimonials to their own homepages, hoping to “seal the deal” for those whose interest is piqued by reading such reviews. “About 70% of hospitality businesses display testimonial reviews on their websites”, say the researchers, “and about 80% of diners check a restaurant’s website before choosing to visit”.
Which write-ups should a restaurant select for its testimonials? Naturally they should be positive, but there are degrees of positivity. Overly glowing reviews might be seen as biased, perhaps written by people who have a close relationship with the business and are thus not objective. This is in line with attribution theory. “When reading a review”, the authors explain, “customers are less likely to adopt it in their decision-making if they perceive its evaluation is based on the reviewer’s personal reasons”. It might then seem more trustworthy for the restaurant to quote moderately positive reviews. Indeed, the authors mention a study showing that 5-star-rated products sell less well than 4.2–4.5-star products.
However, it could be argued that extremely positive testimonials have a better chance of providing the final push for prospective customers viewing the homepage. This fits with regulatory focus theory, which sees customers as focusing on their ideal goals, such as a satisfying experience. Indeed, there is evidence that some customers perceive unambiguously positive reviews as more credible than moderately positive reviews that also mention negative information. Where does this leave restaurants? “These two conflicting views make it difficult for hospitality businesses to determine how positive reviews need to be leveraged as testimonials”, the authors point out.
This uncertainty arises because most research has focused on the effects of reviews from third-party sites: online review communities, social networks, media-sharing platforms and search engines. The assumption is that the reviewers are independent of the firms they rate. However, testimonial reviews may not be perceived as fully independent, despite being written by customers, because firms choose to place them on their websites. This calls into question the generalisability of earlier studies. “It remains unclear how effective positive reviews are when communicated through a business official website as testimonials”, the authors say.
Another way to think about testimonials is in terms of how consumers classify them. The researchers note that “testimonial reviews have characteristics of both electronic word-of-mouth (eWOM) and advertisements”. On the one hand, they are like unbiased opinions, because real customers write them without any thought of making a profit; on the other, they resemble a form of online advertising, because businesses propagate them independently of the original writers. Whether they are ultimately judged as eWOM or advertisements affects how they should be phrased: word-of-mouth relies on authenticity, implying that any negative aspects ought to be mentioned, whereas advertising is expected to focus solely on the positive.
This lack of understanding of how testimonial positivity affects customers’ decision-making was the motivation for Shin, Shin and Gim’s study. Contrasting attribution theory and regulatory focus theory, they realised that “these two conflicting views make it difficult for hospitality businesses to determine how positive reviews need to be leveraged as testimonials to get the expected outcomes”. They therefore set out to determine how review positivity affects customers’ reactions to online testimonial reviews of restaurants, and how this contrasts with the effect of reviews hosted on other types of online platform.
The team started their study by scraping write-ups of Hong Kong restaurants from TripAdvisor. By analysing the answers to the optional question “was this review helpful?”, they found that 4-star reviews were perceived as more helpful than 5-star reviews. This set the stage for a detailed investigation of how ratings actually affect users’ visit intention. Three hundred participants were asked to search for a nearby Italian restaurant using their smartphones and confirm their choice after checking the restaurant’s website. Half of them saw fully positive 5-star testimonials on the homepages, while the others saw 4-star reviews that were mostly positive but noted caveats such as “a bit crowded”.
Considering that real-life restaurant websites might contain a mix of extremely and moderately positive testimonials, the researchers then studied the effects of such a mixture. Another 200 participants were recruited and tasked with settling on a local Italian eatery. This time, however, when they landed on a restaurant’s homepage, they saw either three 5-star reviews and one 4-star review, or vice versa. As in the above-mentioned experiment, the participants were subsequently asked about their intention to visit the restaurants that they had investigated using their phones, and their overall feelings about them.
Extremely positive testimonials were found to improve both the participants’ view of the restaurants and their actual visit intention. When the restaurants’ homepages carried unambiguously positive reviews, with nothing but praise for the food, prices and service, potential diners were more likely to rate their attitude towards the establishments as favourable and state that they would be likely to visit them. “A hospitality business should make potential customers who visit its website feel confident about their pre-decision by displaying glowing testimonial reviews”, the researchers infer.
When the participants saw mixed positive reviews (some including minor criticisms and others not), the results were consistent with the first experiment. Those who saw mostly the extremely positive reviews had more favourable attitudes and higher visit intention than those who read mostly the tempered positive write-ups. Evidently, according to the researchers, “it is more strategic for a hospitality business to display extremely positive reviews on their websites as testimonials”.
The strategic advantage of extremely positive reviews also indicates that the readers of testimonials tend to think of them as advertisements rather than eWOM. Consumers expect eWOM to be mixed, and there is evidence that they are more strongly influenced by moderately positive than extremely positive reviews on sites like TripAdvisor. However, they react less well when businesses mention criticisms on their own websites. Rather, when reading homepage testimonials, “customers want to be certain about their pre-choice when following up on the product of interest”, the authors conclude.
The next time you search for a restaurant online, your reaction to positive reviews may depend on whether you read review communities or the establishments’ own sites. If the restaurants have their strategy right, they will carefully choose their homepage testimonials and include only the most positive reviews to give interested diners the final push. The study’s authors suggest that restaurants could boost their visit rates by prioritising advert-like content over general information on the pages that users see when clicking through from a search app. In summary, this research fills an important gap in our understanding of testimonial review strategy and should aid hospitality businesses going forward.
Shin, Seunghun, Shin, Hyejo Hailey, and Gim, Jaehee (2023). How Positive Do Testimonials on a Restaurant Website Need to Be? Impact of Positivity of Testimonial Reviews on Customers’ Decision-making. International Journal of Hospitality Management, Vol. 108, 103382.

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First published at TravelNewsHub.com – Global Travel News

Pattern Insurance Revolutionizing Cancellation Flexibility for Non-Refundable Bookings

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Pattern Insurance Revolutionizing Cancellation Flexibility for Non-Refundable Bookings - TRAVELNEWSHUB.comPattern, a leading InsurTech innovator specializing in customized embedded insurance and non-insurance products, is thrilled to announce the launch of its groundbreaking service, FlexIt.

Designed to provide unmatched cancellation flexibility for non-refundable bookings, FlexIt empowers travel, booking, and registration retailers to offer their customers an immediate, no-questions-asked cancellation option. According to Expedia’s most recent Path to Purchase report, 28% of travelers look for travel brands that offer flexible cancellation policies or refundable rates. Pattern’s platform is meeting that need with FlexIt.

FlexIt seamlessly integrates into the booking pathway of Online Travel Agencies, event booking companies, and any business dealing with non-refundable reservations, effectively transforming them into refundable bookings. This new service redefines customer experience by eliminating the need for complex claim forms or restrictive reasons for cancellations.

Joyce Segall, Global Head of Insurance Innovation and Strategy at Pattern, states, “Today’s consumers are looking for maximum flexibility around refundability with the ability to cancel without the hassle of filling out claim forms or deciphering a list of covered reasons. FlexIt allows consumers to book with confidence knowing they can cancel their booking for any reason, no questions asked.”

FlexIt’s coverage extends across all regions where Pattern operates, ensuring a global reach. Existing Pattern customers can seamlessly access FlexIt through Pattern’s embedded protections platform. Additionally, the service is available as a standalone offer for prospective online retailers seeking cancellation flexibility or as part of a more comprehensive protection offering.

Ido Hertz, Head of Product Management, explains, “Trip cancellation products like CFAR have always come with their fair share of limitations and are not widely available with every purchase, which has been confusing and frustrating to many of our customers. This is not your standard CFAR insurance. We’ve reimagined this product based on market needs. It is easily configured and embedded in every business, booking and customer journey in minutes, and using machine learning, it addresses every flexibility need, with a personalized cancellation service.

Pattern Insurance invites businesses to explore FlexIt and revolutionize their booking processes by providing customers with unprecedented cancellation flexibility.

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First published at TravelNewsHub.com – Global Travel News

Joyned Appoints Omri Lachman as Managing Director of Growth

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Award-winning Jerusalem-based startup Joyned has today announced the appointment of Omri Lachman as its Managing Director of Growth.

A serial tech entrepreneur and executive with over 15 years of experience in launching and scaling disruptive tech ventures, Omri will lead Joyned into its next phase of growth and further extend its disruptive collaborative booking technology within the travel sector. Lachman’s expertise focuses on business development, strategy development, sales and marketing. He also has hands-on experience in working alongside both consumer (B2C) and business (B2B) audiences.

Lachman has previously served as CEO and co-founder of wireless charging technology startup Humavox, and was co-founder of gamified sports talent discovery platform LEAP. He serves on advisory boards of several Israel-based companies and has served as board member at Joyned since May 2021. 

As part of several leadership teams, Omri has nurtured early stage tech ventures to enable successful public offerings and has also successfully facilitated M&A transactions. His expertise spans across a variety of technological features, namely: semantic search engines, computer vision and image analysis, voice recognition, telecom, cyber security, sports and gaming, wireless electricity, blockchain and Web3. 

Commenting on Lachman’s appointment, Joyned CEO and co-founder Jonathan Abraham, said: “We’re really excited to have Omri join the team as our Managing Director of Growth. We’ve been very impressed with his contributions as a board member and he’s already provided invaluable expertise used in our business modeling, product-elements, business and go-to-market strategies. It felt like a natural progression to boost and enhance his position as we at Joyned are also looking to enhance our impressive growth further.”

Joyned is a SaaS solution for travel websites that enables friends and family to book together, increasing revenue in the process. Founded in 2017 by CEO Jonathan Abraham and CPO Michael Levinson, Joyned has rapidly expanded over the past year and its Gross Booking Value increased by more than ten times between Q2 2022 and Q1 2023. Joyned’s client base now includes travel industry giants Amadeus, RIU Hotels and OYO Vacation Homes. 

Omri Lachman said: “It’s a pleasure and a privilege to become even more involved in the growth and expansion phase of such an innovative company. Over my entrepreneurial journey, I have devoted most attention to companies and entrepreneurs which make their presence known within the market and are changing people’s lives for the better by doing so. Joyned is one of those companies. I look forward to working closer than ever with the team to continue Joyned’s position as the go-to solution and provider of this booking technology within the travel industry.”  

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First published at TravelNewsHub.com – Global Travel News

LEISURE TIME: New-look WestJet ‘leans into leisure’

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Despite his 20-month tenure at WestJet being “quite a roller coaster for sure” through the pandemic and its aftermath, WestJet CEO Alexis von Hoensbroech is enthused about his prospects for the company, for which he boldly proclaims, “We want to be the national leisure champions for Canada from coast to coast.”

Addressing key stakeholders and community members at the Toronto Region Board of Trade late last month, von Hoensbroech tracked WestJet’s 27-history in Canada up to the present, which includes the purchase of Sunwing earlier this year, and the final ride of Swoop last weekend ahead of its integration into the WestJet fleet.

But for all the up and downs and company course changes over the years, von Hoensbroech says WestJet’s current mission to rule the leisure sector is clear.

While he noted that “the only event in aviation history that reversed growth was the pandemic – and the pandemic was really, really bad,” von Hoensbroech added that “everything is recovering, and by now, I would say it’s not really bad.”

Moreover, he pointed out that 4.5 billion people globally travelled in 2019 (with almost as many expected this year), making WestJet a player in a “massive, massive industry.”

And at the same time, rising living standards and mobility will enable even more people to travel, he said, observing, “Four out of five people on this planet have not sat on an airplane.”

All of which sets up the airline up for success in a country with “long flight distances across its vast geographic landscape,” and, as such, one that “relies on air travel (and) needs airplanes more than any place in the world” due to lack alternative travel infrastructure (like trains).

And despite a dominant competitor (Air Canada) and new entrants in the market (Lynx, Flair, Canada Jetlines, etc.) creating “fierce new levels of competition,” WestJet says its ambitious growth plan (inclusive of Swoop and Sunwing) will see it provide more seats than any other Canadian airline across over 230 nonstop routes from 26 Canadian communities to 55 sun destinations in the U.S., Mexico, the Caribbean, and Central America.

Further, its newly formed vacations division, Sunwing Vacations Group (which encompasses both Sunwing Vacations and WestJet Vacations) forms the largest Canadian tour operator and allows WestJet to boast “two leisure champions” amongst its assets.

Alexis von Hoensbroech and Sunwing Vacations Group president Andrew Dawson

Indeed, underpinning the WestJet Group’s future is the airline’s strategic focus on the addition of Sunwing Vacations Group to its leisure portfolio, as well as expanding fleet of 737 aircraft.

And with the largest narrow-body orderbook in Canada, WestJet will soon begin to implement plans to densify its aircraft cabins to distribute costs across even more seats, while continuing to serve guests who prefer a more premium offering.

By leveraging the ultra-low fare products pioneered by Swoop and vacation packages offered by Sunwing Vacations, the WestJet Group says it “will harness a newfound ability to provide affordable fares alongside increased leisure vacation packages across Canada through its growing fleet.”

Notably absent from the plans is a desire to target business class travellers, a choice that aligned with the company’s decision coming to out of the pandemic to focus on three main priorities:

• To be a leader in western Canada – “a market where we can be No. 1”
• To “lean into leisure” and lead the sector across the country
• To target and be affordable to every Canadian, “and not just the elites.”

As important as knowing what it wants to be, von Hoensbroech says, what WestJet doesn’t want to be, namely operating where it has “no path to be No. 1” – such as flying in eastern Canada, particularly the Toronto-Ottawa-Montreal triangle, or to New York, and instead “investing our assets into leisure flying in the West.” Similarly, not investing in non-core products.

But the WestJet boss notes that the airline still as a sizable presence in Ontario and eastern Canada, albeit with a greater focus on cross-country flying than regional connectivity.

And with the merger of WestJet and Sunwing, he enthuses, “this is the most comprehensive leisure network that Canada has ever seen… with 236 non-stop routes.”

And there’s the combination of the tour operators (WestJet Vacations with Sunwing Vacations), which von Hoensbroech calls the “new powerhouse of Canadian vacations.”

Since its launch in 1996 with three aircraft, WestJet has become “a large mid-size airline” (second largest in Canada), and “and a real success story,” that currently offers 30 million seats to over 100 destinations, says von Hoensbroech.

And, if the WestJet boss has his way, there’s nowhere to go but up.

First published at Travel Industry Today

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First published at TravelNewsHub.com – Global Travel News

Award-Winning PRU Premieres Inside-Out Gastronomy Experience

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Award-Winning PRU Premieres Inside-Out Gastronomy Experience - TOP25RESTAURANTS.comPhuket, Thailand, October 31, 2023 / TOP25RESTAURANTS / PRU, the only restaurant in Phuket to have ever received the prestigious Michelin star, will give guests front-row seats to the best of Thailand when its new kitchen premieres on November 1.

Helmed by Executive Chef, Jimmy Ophorst, PRU has blazed a trail for sustainable fine dining in Thailand. And the “Inside-Out” experience, housed in a new purpose-built restaurant, dissolves the traditional wall between the kitchen and the dining room.

With an open kitchen encouraging connections with guests, diners will be able to see how each morsel is prepared, thereby providing complete transparency to the culinary process.

“We’ve been inspired by the kappo style of service, where the formality between the chef and his guests are eliminated as the chef ‘cuts and cooks’ the freshest seasonal ingredients based on interactions with each guest,” said Ophorst. “We adopted the philosophy in the new restaurant design to create the Inside-Out experience and bring our guests closer to the best ingredients Thailand has to offer.”

The restaurant, located inside the exclusive grounds of the award-winning Trisara resort, has ten seats at the kitchen counter where guests can witness Ophorst and his team upclose. Guests wanting more space can experience Inside-Out in the main dining room. Further seating for exclusive small group events is available inside The Reserve, a private dining room inside a modern wine cave that houses a select collection of over 200 premium and rare wines.

Broadening ‘farm-to-fork’ to embrace the wider local community, the new PRU experience uses artisanal products throughout the customer journey. From lounge chairs to the tiles used to the artwork decorating its walls, PRU highlights community crafted products. All courses are served using ceramics made by InClay Studio from Chiang Mai, and all utensils are produced by local Thai artisans.

“Fine dining should connect people across cultures,” said Ophorst. “We’re proud to play a role to connect our guests to the richness of Thai products via our ‘community-to-fork’ principle which includes artisans as our partners.”

Further building on PRU’s reputation for shaping lesser-known Thai ingredients into delicious bites in a sustainable way, an additional bespoke menu, Gaia, is offered, which is completely ovo-lacto plant-based. Moreover, the restaurant serves lunch that features a lighter seasonal fare with different courses from the evening menu.

“We’ve come a long way to be where we are now,” added Ophorst. “But we want to look forward to attracting customers from around the world to Phuket with the objective of dining at PRU. Every chef wants to improve and push to the highest level possible and I’m no different. The creative scope that the new venue affords us means that the sky’s the limit.”

PRU is a part of the constellation of restaurants from Montara Hospitality Group, whose core philosophy of “Dine Good, Do Good” prioritizes sustainability and support for local communities throughout guest experiences and in all F&B operations. The group has a 16,000 sqm organic farm, Pru Jampa, that provides essential ingredients to PRU and other Montara restaurants. All ingredients used in PRU are 100% sourced from Thailand.

PRU was the first and only restaurant in Thailand outside Bangkok to receive the prestigious Michelin star in 2018, a recognition that it has maintained every year since. PRU was also the first and only restaurant in Thailand to receive the Michelin green star for its sustainable practice, a recognition it has maintained every year since. In addition, PRU has been recognized as one of the best restaurants by Asia’s Top 100 Restaurants, as well as by other local, national, and international lists.

Chef Jimmy Ophorst, affectionately known as Chef Jimmy, is originally from Honselersdijk, Netherlands. His interest in cooking started at a young age in the family kitchen and on the seashore of his hometown. His career at the Montara Hospitality Group began in 2014 as a Chef de Cuisine for Trisara and received his first Michelin star with PRU at the age of 29.

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First published at TravelNewsHub.com – Global Travel News

Ethiopian Airlines to Resume Four Weekly Services to Madrid

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Ethiopian Airlines to Resume Four Weekly Services to Madrid - AIRLINEHUB.comAddis Ababa, Ethiopia, October 23, 2023 / TRAVELINDEX / Ethiopian Airlines Group, the fastest-growing global airline brand and the continent’s largest airline, is pleased to announce that it will resume four weekly passenger services to Madrid, Spain’s capital and a city of elegant boulevards and extensive, starting from December 9, 2023.

The four-time weekly services from Addis Ababa will be operated per the below schedule on Tuesday, Thursday, Saturday and Sunday.

Regarding the resumption of the flight, Ethiopian Airlines Group CEO Mr. Mesfin Tasew said, “We are delighted to reinstate our Madrid flights. The new services will continue to be vital in linking Africa with Spain’s arts and financial center creating critical link to the socio-economic relationships between Madrid and more than 60 African cities where Ethiopian Airlines flies to. Once again, we are glad to offer this connection between the two regions. Ethiopian Airlines suspended its Madrid flights back in 2020 due to the pandemic; now we are back even stronger to provide our renowned award-winning services to/from the Spanish capital. Our services to Madrid will be operated by the modern Boeing B787-9 Dreamliner aircraft that furnishes ultra-comfort to our esteemed customers.

Ethiopian Airlines offers a seamless connection to both leisure and business travelers onboard its more than 140 young and modern fleet to its more than 150 passenger and cargo international and domestic destinations.

Apart from its flight resumption to Madrid, Ethiopian will start new services to Gatwick London and Bangui Central Africa in November while many more new destinations are in the pipeline.

About Ethiopian
Ethiopian Airlines Group (Ethiopian) is the fastest-growing airlines brand globally and the continent’s largest airline brand. In its seventy-seven years of successful operations, Ethiopian, the fastest growing airline, has become one of the continent’s leading carriers, unrivalled in efficiency and operational success. In addition to its main hub in Addis Ababa, Ethiopia, it is also pursuing its multi-hub strategy through a hub in Lomé, Togo with ASKY, in Lilongwe, Malawi with Malawi Airlines and in Lusaka, Zambia with Zambia Airways. Ethiopian commands the lion’s share of the African passenger and cargo network operating the youngest and most modern fleet to more than 150 domestic and international passenger and cargo destinations across five continents. Ethiopian’s fleet category consists of ultra-modern and environmentally friendly aircraft such as Boeing 737s, 777s, 787s, Airbus A350-900 and Bombardier Dash 8-400 double cabin with an average fleet age of seven years. In fact, Ethiopian is the first airline in Africa to own and operate most of these aircraft.

Having achieved its strategic plan (Vision 2025) ahead of time, Ethiopian is currently implementing a 15-year strategic plan called Vision 2035 that will see it become one of the top 20 most competitive and leading aviation groups in the world by providing safe, secured, market driven and customer focused Passenger and Cargo Transport and Logistics, Aviation Training, Airport Management and Ground Services, MRO and Aerospace Manufacturing and Travel and Tourism Services. As a multi-award-winning airline, Ethiopian has been the champion in various coveted awards including Skytrax’s ‘Best Airline in Africa Award’ for six consecutive years among others. The airline has been a Star Alliance member since 2011 and has been registering more than threefold growth in the past 10 years.

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First published at TravelNewsHub.com – Global Travel News