Home Suite Hotels has announced that it will be opening two more premises this year – one in Sandton and another in Sea Point. They’ll be joining the existing Home Suite Hotels in Rosebank, Johannesburg and The Quarter in Cape Town.
The hotel brand was founded in 2019 by Kulula-founder Gidon Novick, and is aimed at providing business and leisure travellers with a stay that has all the convenience of a hotel with the comfort, space and personality of an AirBnB.
“A lot of our guests are CEOs, industry disruptors and professionals who don’t want that big hotel experience,” says Gidon. “They feel safer at our premises, in terms of location and health. And, due to the generous size of our rooms, suites can be booked out for longer stays for up to 30 days, making it the perfect escape to enjoy some downtime while still being close to all the action and amenities a big city has to offer.”
He says that the hotels provide guests with all the modern amenities they’re used to, as well as carefully chosen extras, which they call “Suite Spots”. These Suite Spots, he says, are designed to take hotel stay into the post-pandemic world where the hotel blends a personalised experience for each traveller with flexibility and a homely environment.
Among the hotels’ Suite Spots is contactless technology, which offers one-time registration, contactless check-in and admin-free access protocol. There are not just conveniences, rather relevant offerings for a new normal.
“High-speed fiber is also no longer a luxury and so we ensure that all areas have superb coverage, whether the CEO wishes to work from the room, a board room or even next to the rooftop pool,” says Novick. Other offerings include 24-hour security, on-site baristas, Netflix and DSTV, home-cooked meals, a pillow menu and a high-end mattress selection. All the rooms are spacious, offering bespoke design and comfort.
As the world starts to adjust to what a post-pandemic economy might look like, Novick says Home Suite Hotels has hit the sweet spot with their hyper-personalised offering. “Guests can go downstairs to the chef and get a speciality cooked meal or request something special from the in-house barista. It’s this kind of personalised, flexible environment that we believe will drive the future of hospitality.”