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/ Posted on 11 June, 2021 0:01
The pandemic’s work-from-home movement has nudged consumers into the arms of work-friendly hospitality spaces, presenting an unexpected boon to players in the long-stay market. Now, daytime workcation packages have become a life buoy for Asia’s serviced residences, reports Pamela Chow.
While recovery to pre-pandemic occupancy continues to elude the hospitality trade, serviced residences have received an unexpected blessing in disguise. Remote work and telecommuting are driving consumers in search of more conducive places to work that can double up as a vacation opportunity – a demand that has driven long-stay players towards more inventive, daily offerings.
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The event aims to help travel players to reimagine travel
The Digital Travel APAC Virtual Summit will be returning this year on June 1, 2021, and will address the latest travel developments.
Senior tourism leaders such as Singapore Tourism Board’s director, digital & content, marketing group, Georgina Koh; Tourism New Zealand’s head of strategy Emil Petrov; Minor Hotels’ chief commercial officer Michael Marshall; and Pan Pacific Hotels Group’s vice president, digital & loyalty marketing, Hsu Ching Tan are among those speaking at the online event.
The event aims to help travel players to reimagine travel
These speakers will be sharing what they are doing differently to reposition themselves this travel season, and how they are rethinking the “how” and “why” we travel as the future of travel is no longer the same, due to the constant changes in government regulations and travel restrictions.
It has been confirmed that the Pan Pacific London hotel, the first outpost for the Pan Pacific Hotels Group in Europe, will have a Singapore-influenced restaurant, bar and drawing room when it opens this summer.
Straits Kitchen, Ginger Lily and the Orchid Lounge at Pan Pacific London, located on Bishopsgate Plaza in the City, will be overseen by the hotel s executive chef Lorraine Sinclair and executive pastry chef Cherish Finden.
The menu at Straits Kitchen has been designed by group executive chef Tony Khoo and Sinclair and will showcase the melting pot of cuisines represented in Singapore, with dishes including wok-fry Singapore chilli mud crab; Scottish lobster nonya laksa; and butter-aged Buccleuch beef with roasted black garlic and Himalayan salted chips.