FURNEAUX RESTAURANT
SAFFIRE FREYCINET
“I rank it up there as number one with the Conde Nast Readers Choice Awards,” Morahan says. “The Reader’s Choice Awards is our customers or guests speaking to us and telling us that’s what they experienced and the AHA side of it is industry recognising us for the amazing work that we’ve done. So from a customer side, tick, and from an industry side, amazing. The AHA awards is hugely significant for us and for Marriott actually, because we’re up against our industry peers and the best in the country. That’s a big deal, there’s some amazing hotels out there, including a lot of our own. We [Tasmania] had three of our own hotels in the [Overall Hotel of the Year] categories that missed out, so that was a bit of a proud moment anyway. Then you’ve got amazing brands out there like the Crown Towers and the Langham’s. Big deal, huge deal for us and we’re so proud of it.” Morahan says the way The Tasman has been received in its first year in the state has far exceeded his expectations, especially given the branding power the hotel has behind it on the international stage. “Two things stand out for me, these things are driven by an amazing team on property, so it’s a collective effort by everybody to make sure we deliver on what we promise from a service perspective and a product perspective. And the second part is the enormous amount of local support that we’ve received. Being a larger I guess, branded hotel, you don’t necessarily always get that. “But our local support has been absolutely fantastic, whether it’s people staying in the hotel, using Deco Lounge, obviously Peppina is 80-85 per cent local most of the time, and Mary Mary has just been outstanding. For us, that’s the driver of what we tried to set up to do. And I think that’s what then provides that amazing localised, warm, friendly, welcoming experience that people
outside of the state get when they come and stay with us. We talk about ourselves as The Tasman and being a true, authentic and genuine Tasmanian product. That’s what we’ve tried to build our product as, whether it be in the rooms with all our localised amenities, our mini bars are all local suppliers and all the work that Massimo [Mele] does in Peppina and the rest of the hotel using as many local suppliers, producers and farmers as we can.” “I rank it up there as number one with the Conde Nast Readers Choice Awards. [That] is our custom- ers or guests speaking to us and telling us that’s what they experienced and the AHA side of it is industry recognising us for the amazing work that we’ve done.” – STEPHEN MORAHAN, general man- ager of The Tasman on winning an AHA Award.
Tasmanian Hospitality Review 12 Dec/Jan Edition
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