Hospitality Design - January/February 2013 - 80

places to

watch

1. The colorful lobby
bar at the Radisson
Blu Bukovel resort
in Ukraine.
2. Hyatt’s expansion
plans include Hyatt
Regency VladivostokGolden Horn, opening
this year.
3. The HOK-designed
Flame Towers in
Baku, Azerbaijan,
whose curved forms
were inspired by the
city’s history of fire
worshipping.

3
1

4

4. A rendering of an
HBA-crafted lounge
inside the Fairmont
Baku, which will be
housed in one of the
Flame Towers.

2

Russia, the CIS, and Georgia > It’s no surprise

that after being chosen for the 2014 Olympics (Sochi) and the 2018 FIFA
World Cup (multiple cities) that all eyes are on Russia, the CIS, and
Georgia. And for many brands and developers, these events are just icing
on the cake to enter an underserved market with great potential.
Since international brands only began to break ground in the postSoviet region in the 1990s, there’s little quality hotel product, and much
of that is outdated. According to an HVS survey, all of the CIS cities have
fewer than two quality bedrooms per 1,000 inhabitants; most international
gateway cities average five bedrooms or more. “It’s virgin territory,” says
Alexis Delaroff, Accor’s COO of Russia and the CIS, adding that Accor
plans to have 50 hotels in the region by 2016. “From 1920 to 1990 there
was almost no hotel development. If there was, it was state owned, which
wasn’t hospitality, it was just the accommodation business.” Arild Hovland,
senior vice president of business development for Rezidor, adds, “[Hotels
there have] good average rates, good occupancy, and still relatively low
operating costs. We have forty six hotels in operation and we are signing up
on average ten new hotels every year.”
By the numbers, Alexey Korobkin, associate of HVS Moscow, says
30,000 rooms are expected to enter the market in the next four to six years;
for the World Cup alone, some 19,000 rooms will be built or refurbished
in the host cities by 2015. The major players: Rezidor (behind the growing
Radisson Blu brand), Accor, Hilton, Marriott, and InterContinental;
together they account for 20,000 of the planned rooms. But others want
a piece of the action as well. For instance, Hyatt is opening five Regency
properties by 2016.
Interestingly enough, in a country once infused with luxury properties,

080

January/February 2013 hospitalitydesign.com

mid-market/budget hotels are now the focus. In fact, Korbkin says that
more than 60 percent of the required room supply for the World Cup will
be positioned in the 3-Star segment. Chalk the change up to the fact that
once all the hoopla is over, “the main target audience for the hotels in the
regional cities are Russian business travelers, whose accommodation
requirements hardly exceed the 3-Star category,” Korbkin explains.
That doesn’t mean that design is taking a back seat. “This is a dynamic
region with a growing middle class who are aspirational and seeking
new, innovative experiences,” says Jeremy Heyes, senior vice president of
WATG, who is working on eight projects in Russia and the CIS, including
a golf resort in Rostov that will be infused with local lace and leather
work and locally designed rugs and metalwork. “Contemporary design
with a local twist is most favored.” HBA, which just opened an office in
Moscow last year, is crafting a Fairmont hotel in one of Baku’s HOKdesigned Flame Towers—“the famous high-rise project dominating the
city’s architectural landscape with its three tongues of flame each rising
623 feet,” says HBA’s Dina Prussova. Inside, the designers are infusing an
elegant neutral palette for a “sense of freshness in reference to the water as
the towers reflect the Caspian Sea,” she says.
But the list of challenges for those entering the market is long. Accor’s
Delaroff points to lack of infrastructure and knowledge about building
hotels (once the right plot of land and partner are found), high financing,
and layers of “red tape that delay and add more costs.” And until visa
requirements are lifted (talks are in the works), tourism numbers will be
slow to increase dramatically.
For designers, Prussova says the snags are clients expecting an
abundance of renderings, the high costs of materials, and the need to
oversee the fit out diligently. Adds Heyes: “You need to take the time to
learn and understand the business environment, the legacy of bureaucratic
hurdles that are a hangover from the Soviet era, and the local standards.
But make no mistake, this is a fun market; the size and cultural diversity of
the region keep us on our toes.” hd


http://www.hospitalitydesign.com

Table of Contents for the Digital Edition of Hospitality Design - January/February 2013

Hospitality Design - January/February 2013
Contents
Online TOC
From the Editor
From the Show Director
People
People
Sketchbook
Interview: Jay Pecotte
5 Questions for Harry Apostolides
Profile: Dirk Wynants
Trends: Door Handles
Furniture
Lighting
Textiles
Places to Watch
Mama Shelter Marseille
L’and Vineyards Hotel
The Fish Shack
Hotel Topazz
Ad Index
Back Space
Hospitality Design - January/February 2013 - Intro
Hospitality Design - January/February 2013 - Hospitality Design - January/February 2013
Hospitality Design - January/February 2013 - Cover2
Hospitality Design - January/February 2013 - 1
Hospitality Design - January/February 2013 - 2
Hospitality Design - January/February 2013 - 3
Hospitality Design - January/February 2013 - 4
Hospitality Design - January/February 2013 - 5
Hospitality Design - January/February 2013 - 6
Hospitality Design - January/February 2013 - 7
Hospitality Design - January/February 2013 - 8
Hospitality Design - January/February 2013 - 9
Hospitality Design - January/February 2013 - 10
Hospitality Design - January/February 2013 - 11
Hospitality Design - January/February 2013 - 12
Hospitality Design - January/February 2013 - 13
Hospitality Design - January/February 2013 - 14
Hospitality Design - January/February 2013 - Contents
Hospitality Design - January/February 2013 - 16
Hospitality Design - January/February 2013 - 17
Hospitality Design - January/February 2013 - 18
Hospitality Design - January/February 2013 - Online TOC
Hospitality Design - January/February 2013 - 20
Hospitality Design - January/February 2013 - 21
Hospitality Design - January/February 2013 - From the Editor
Hospitality Design - January/February 2013 - 23
Hospitality Design - January/February 2013 - 24
Hospitality Design - January/February 2013 - 25
Hospitality Design - January/February 2013 - 26
Hospitality Design - January/February 2013 - 27
Hospitality Design - January/February 2013 - From the Show Director
Hospitality Design - January/February 2013 - 29
Hospitality Design - January/February 2013 - People
Hospitality Design - January/February 2013 - 31
Hospitality Design - January/February 2013 - 32
Hospitality Design - January/February 2013 - 33
Hospitality Design - January/February 2013 - People
Hospitality Design - January/February 2013 - 35
Hospitality Design - January/February 2013 - 36
Hospitality Design - January/February 2013 - 37
Hospitality Design - January/February 2013 - 38
Hospitality Design - January/February 2013 - 39
Hospitality Design - January/February 2013 - 40
Hospitality Design - January/February 2013 - Sketchbook
Hospitality Design - January/February 2013 - 42
Hospitality Design - January/February 2013 - 43
Hospitality Design - January/February 2013 - 44
Hospitality Design - January/February 2013 - 45
Hospitality Design - January/February 2013 - 46
Hospitality Design - January/February 2013 - Interview: Jay Pecotte
Hospitality Design - January/February 2013 - 48
Hospitality Design - January/February 2013 - 49
Hospitality Design - January/February 2013 - 5 Questions for Harry Apostolides
Hospitality Design - January/February 2013 - 51
Hospitality Design - January/February 2013 - 52
Hospitality Design - January/February 2013 - 53
Hospitality Design - January/February 2013 - 54
Hospitality Design - January/February 2013 - Profile: Dirk Wynants
Hospitality Design - January/February 2013 - 56
Hospitality Design - January/February 2013 - Trends: Door Handles
Hospitality Design - January/February 2013 - 58
Hospitality Design - January/February 2013 - Furniture
Hospitality Design - January/February 2013 - 60
Hospitality Design - January/February 2013 - 61
Hospitality Design - January/February 2013 - 62
Hospitality Design - January/February 2013 - Lighting
Hospitality Design - January/February 2013 - 64
Hospitality Design - January/February 2013 - 65
Hospitality Design - January/February 2013 - 66
Hospitality Design - January/February 2013 - Textiles
Hospitality Design - January/February 2013 - 68
Hospitality Design - January/February 2013 - 69
Hospitality Design - January/February 2013 - 70
Hospitality Design - January/February 2013 - Places to Watch
Hospitality Design - January/February 2013 - 72
Hospitality Design - January/February 2013 - 73
Hospitality Design - January/February 2013 - 74
Hospitality Design - January/February 2013 - 75
Hospitality Design - January/February 2013 - 76
Hospitality Design - January/February 2013 - 77
Hospitality Design - January/February 2013 - 78
Hospitality Design - January/February 2013 - 79
Hospitality Design - January/February 2013 - 80
Hospitality Design - January/February 2013 - 81
Hospitality Design - January/February 2013 - 82
Hospitality Design - January/February 2013 - 83
Hospitality Design - January/February 2013 - Mama Shelter Marseille
Hospitality Design - January/February 2013 - 85
Hospitality Design - January/February 2013 - 86
Hospitality Design - January/February 2013 - 87
Hospitality Design - January/February 2013 - L’and Vineyards Hotel
Hospitality Design - January/February 2013 - 89
Hospitality Design - January/February 2013 - 90
Hospitality Design - January/February 2013 - 91
Hospitality Design - January/February 2013 - The Fish Shack
Hospitality Design - January/February 2013 - 93
Hospitality Design - January/February 2013 - 94
Hospitality Design - January/February 2013 - 95
Hospitality Design - January/February 2013 - Hotel Topazz
Hospitality Design - January/February 2013 - 97
Hospitality Design - January/February 2013 - 98
Hospitality Design - January/February 2013 - 99
Hospitality Design - January/February 2013 - 100
Hospitality Design - January/February 2013 - 101
Hospitality Design - January/February 2013 - 102
Hospitality Design - January/February 2013 - Ad Index
Hospitality Design - January/February 2013 - Back Space
Hospitality Design - January/February 2013 - Cover3
Hospitality Design - January/February 2013 - Cover4
https://www.nxtbook.com/nxtbooks/hd/201805
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