Hotel makeover will boost visitor numbers
The future looks bright for Okoroire Hot Springs Hotel as a number of upgrades and developments to create a five star experience for visitors gets under way.
Around $80,000 will be spent in the first upgrades which general manager Luke Harley said will change the guest experience.
‘‘We’ve got to turn this place into a destination.
‘‘What this place hasn’t had in a while is an identity. We’ve got to find what our identity is. We know what we want to be and that is a unique character historical property.’’
The hotel was sold to a Chinese company for $3.3 million in August last year.
Twelve months later the upgrade has begun, focusing on a number of accommodation facilities, Harley said.
Work is expected to be finished by December.
Part of the revamp will include tapping into the geothermal and cultural heritage of the land as ‘‘part of the plan to move forward.’’
Harley said the cultural experience will give a point of difference from competitors to attract international visitors to the hotel.
‘‘We haven’t even touched the surface.’’
‘‘Its more about the local cul- ture here in Okoroire. Its more about what does Okoroire mean to the local people.
‘‘We want to give them something unique they can’t get anywhere else.’’
Consulting with the Raukawa iwi to learn the historical aspects of the land will form part of a one hour tour starting in November.
‘‘Occupancy for the last few years has been quite low because it was marketed around food and beverage. Ninety five per cent of the business has been domestic.
‘‘I want to keep that base but build on the international market especially the US. It’s a matter of using that as a base to build on and increase the business,’’ said Harley.
An undisclosed amount of money will go into ongoing projects estimated to take up to five years to complete the ‘‘big picture’’ developments, said Harley. This includes a villa overlooking Te Waihou river which will be built on 20 acres of undeveloped land.
‘‘There’s so much more than the bar and the restaurant. It’s
exciting. The potential is untapped. We haven’t even scratched the surface of what we can attract here and the experience we can create.’’