Golden Tulip Shanghai Rainbow Lobby
With a diverse portfolio of brands like Jin Jiang Inn®, Magnotel®, Campanile®, Metropolo®, Golden Tulip® and Royal Tulip under its belt, Jin Jiang Louvre Asia is a Shanghai-based hotel management company that owns and operates nearly 1,700 properties around the country. In this interview, JJLA's Deputy CEO Vivian Zhou tells us about working with a multinational team, some of the company's upcoming projects, and why giving back to the society is one of its most important missions.
Tell us more about JJLA and your responsibilities as the Deputy CEO.
I've been with Jin Jiang International for six years, and had worked on the acquisition of Louvre hotel group. For the past two years, I traveled between Shanghai and Paris to ensure a smooth integration between the two entities. Since the establishment of Jin Jiang Louvre Asia, my role is now fully dedicated to the development of the company in China. Bringing all the stakeholders with different backgrounds and mindsets to a consensus is a form of art. First, you need to put yourself in the shoes of other, be open-minded, and to listen to the reasoning behind the proposal or argument in order to find the middle ground and move forward.
What are some exciting projects in the pipeline?
We have two new hotel concepts coming up soon: an Eastern-style property targeting guests who are looking for a relaxing place to stay within a busy metropolitan area, and another with a lively, Mediterranean vibe for those who enjoy a healthy lifestyle. A Jin Jiang 'brand innovation hub' will be launched in the western part of Shanghai, where our guests can experience what the Jin Jiang family can offer. Besides previewing our rooms, they can also sample our signature F&B offerings, and check out the showroom for our online hotel equipment center. Another landmark project that I'm really passionate about is converting an old property itno a mixed-use complex consisting of a hotel, serviced apartment, co-working space, as well as various recreational facilities.
The Restaurant at Golden Tulip New Asia
Many hotels have opened up in Shanghai over the past two years. How do you plan to stand out amongst competition?
Competition is a good thing, and the only way to compete is to challenge yourself and to be innovative. Through our loyalty program, we found that 40 percent of our active users are under the age of 45. So to keep these young people engaged, we have to continue to provide new benefits, and also new hotels everywhere. At the end of the day, when you select a hotel, it's all about location. Convenience and comfort will always be the two key criteria no matter how the market is changing.
Is JJLA working on any new tech-related initiatives?
We have two smart hotels under construction in Jing'an and near Xintiandi. Besides automatic check-in, guests can use their mobile phones as keycards and in-room control system via a special app. On the backend, we also have a wellintegrated system to improve operation efficiency. For example, we installed chips into all the linens and towels so we can track where they are in the usage cycle. This allows us to prove to the investors how technologies can help save costs and become more environmentally friendly.
We know that you also support local nonprofit groups. Can you tell us about them, what inspired you to do this?
Giving back to the society is a very important mission of our company. Firstly, since we're a team of Chinese and French, we are in a great position to help promote the cultural exchanges between the two countries. At our hotels, we organize regular events for locals to explore the French culture through sports, music and cultural activities.
We also work with groups to help people living with autism, which is something that was inspired by a friend who runs a studio that helps teenagers and young adults with this condition. We started by bringing these young people to weekend markets where they can sell the soaps that they made, and interact with customers to sell their products. We've also brought in our chefs to the studio to teach them how to make baked goods. My wish is that one day, we can bring them to work in our hotels.
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