Shangri-La Toronto Newsletter for Q2 2025
THE BUZZ
“To be the best - loved hospitality group, pioneering new horizons and setting new benchmarks”
2 nd Quarter 2025 - Volume 2, Issue 2
Table of Contents
▪ A Message from our Hotel Manager ………..…………………………………….………………………………..…………………. 4
▪ Welcome to our SLTO Family .……………………..…………………………...…………………………………………...…………. 6
▪ Colleague and Leader of Q1 2025 ……………………………………………….………….………….…………………….............. 8
▪ Activities of the Quarter …………………………………………………………….…………………………………………………….. 9
▪ Our SLTO ……….………………………………………………………………………………………………………………….................. 25
▪ Chef’s Corner ……..…………………………………………………………………………………………..……………………………… 29
▪ Quiz …………………………………………………………………………………………….……………………………………………....... 30
▪ Colleague Discounts ………………………………………………………………………………………………………………………... 31
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A Message from our Hotel Manager
Dear SLTO family,
Thank you for all your support in a very busy second quarter for our hotel!
I’d like to start by recognizing our team for successfully passing the Shangri -La Food Safety audit – and not just passing but earning the highest score in the entire MEIA region! This remarkable achievement reflects the hard work and dedication that goes into maintaining a safe and well- kept work environment. It’s something we can all be truly proud of, and it reflects the strength of our teamwork and commitment. I’m also deeply grateful for our team for coming together in support of our local community. Thanks to your generous contributions, we delivered over three carloads of clothing and shoes, along with a cash donation, to our Embrace partner, Covenant House. I’d also like to recognize those who helped clean the areas surrounding our hotel for Earth Day and those who donated blood in honour of World Blood Donor Day. Your compassion for others and care for the environment are a true reflection of our Shangri-La core belief: Do Good. We’ve had a fantastic start to the summer with a series of great events, including Wellness Day, which inspired us to find new ways to prioritize our health and well- being. It was also wonderful to see everyone at the family gathering and to strengthen our connections as a team. Thank you once again for your continued hard work and dedication. Let’s keep doing what we do best – taking care of our guests and one another. I look forward to seeing you all at the exciting events still to come!
Best regards,
Ashwin Mathur
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Welcome Announcements
Welcome to our SLTO Family!
April
May
Hazel G. Housekeeping
Shashank S. Culinary
Thae S. Housekeeping
Delia A. Lobby Lounge
Marco L. Housekeeping
June
Fozol A. Culinary
April L. Culinary
Jason K. Health Club
Insuk S. Culinary
Angela Y. Front Office
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Colleague of Q1 2025
Leader of Q1 2025
Phiona I. Stewarding
Akriti P. Marketing & Communications
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At a glance… Activities of the Quarter
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Our SLTO
News, Stats, Recommendations…
SLTO Baby News: Our Family is growing! Big congratulations to Linh T. from Culinary on the birth of her son, Mason!
Born on April 12, 2025.
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Food and Beverage Statistics April & May 2025
• 1,609 Hues of Spring Afternoon Tea Covers
• 1,502 Hues of Spring Cocktails Sold
• 80 Mother’s Day Brunch Covers
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2025 Housekeeping Forum We are proud to have Sadika, Director of Housekeeping, represent the Shangri-La Toronto at the Hotelier Magazine 2025 Housekeeping Forum on June 9, 2025. She was a key panelist for discussion on best practices in housekeeping. Sadika shared the most essential cleaning products every housekeeping team should have and how she can help support the housekeeping team to effectively improve overall service quality.
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Chef ’s Corner Niagara Peach Barbecue Sauce By Executive Chef, JohnRoss Woodland
Ingredients
• Ketchup – 200g • Brown sugar – 40g • Molasses – 28g • Apple cider vinegar – 36g • Worcestershire sauce – 24g • Soy sauce – 12g
• Dijon mustard – 12g • Smoked paprika – 1 tablespoon • Chili powder – 1 tablespoon • Diced white onion – 80g • Small chopped garlic – 10g • Niagara peaches (seed out and grilled) – 5 ea.
1. Sweat onion, garlic, and smoked paprika over low heat until translucent for 20 minutes. 2. Add all other ingredients and bring to a boil. 3. Simmer or 20 minutes and taste to check consistency. 4. Puree until smooth and has the same consistency as ketchup 5. Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. 6. Reduce heat; simmer until sauce is reduced to ½ cup, stirring often. 7. Pair with your favourite BBQ meat! (Pork chops or veal recommended) Instructions
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How well do you know Shangri-La Toronto? Colleagues who submit all the correct answers
will enter a draw to win a $50 gift card. Please follow the link: https://forms.office.com/r/smpQAFht0E or scan the QR Code to participate.
The last day to participate in the quiz is Friday, July 25 th .
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Have you spotted a Moment of Joy?
Nominate your fellow colleagues by scanning the QR Code.
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