Global Update
MGM Hakkasan
Hospitality CEO Neil Moffitt wants 20 projects by 2015 .
Since 2007-2008 MGM Resorts International has been slowly developing non-gaming branded hotels using its iconic MGM and Bellagio brands . Due to bad market timing , while there are close to a dozen letters of intent , the Las Vegas-based gaming giant has only opened an MGM Grand in Sanya , China , with dual-branded projects under development in Mumbai and Dubai .
To further jump-start non-gaming development MGM announced in April a joint venture with Abu Dhabi-based nightlife player Hakkasan Group to create a hotel management company called MGM Hakkasan Hospitality . The duo can develop together or separately , or with other developers , but the JV will manage all projects , including the existing projects in the MGM pipeline as well as Hakkasan hotel projects in Abu Dhabi and Dubai . Not surprisingly , the JV will lean on MGM for hotel management expertise , while Hakkasan will focus on lifestyle design and services as well as restaurant , lounge , nightlife and daylife experiences .
The JV will target New York , Beverly Hills and London . Additionally , Hakkasan Group will continue to place high-profile dining and nightlife brands ( similar to MGM Grand in Las Vegas ) into all developments .
“ Having Hakkasan as a partner gives MGM something it didn ’ t have before , which is a company that is committed both from an expansion standpoint and a capital standpoint to making sure we make far more inroads into the hotel market ,” says MGM Hakkasan Hospitality CEO Neil Moffitt . “ I would like to double the numbers on the board by the end of 2015 , as far as commitment . I would like us at 20 under development .”
Moffitt says with all the brands at their access , the new company can develop in city and resort locations . “ We can use Hakkasan as a resort property ,” he notes . “ It has very many different forms it can take .”
Moffitt says the essence of the JV is delivering an experience that is more than just fantastic room product . “ If I can convince a business traveler or a resort destination traveler not to leave my hotel , we ’ re achieving something that nobody else seems to be able to achieve ,” he says . “ And I believe we have a better chance than anybody else of achieving that .”
LocaL
Rosewood Hotels & Resorts has debuted a signature culinary program , fLavor
A Sense of Taste , tailored to the local culture of each property .
From diving for lobsters at Rosewood Little Dix Bay in Virgin Gorda in the British Virgin Islands to a floatplane trip to Salt Spring Island to learn the art of cheese-making at Rosewood Hotel Georgia in Vancouver , Rosewood is offering private tours to exclusive locations to allow guests to experience local culinary experiences and traditions .
Additionally , as part of Rosewood ’ s Partners in Provenance commitment , each hotel establishes a defined radius for chefs to source artisanal ingredients to feature on menus . The concept emphasizes maintaining a seasonal and diverse menu .
Rosewood has also introduced Bespoke Dining with private dining experiences arranged at unique and exclusive locations both on- and off-property .
10 HOTELS September 2014 www . hotelsmag . com