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“We like to think that we are a hotel chain committed to values which we believe are fundamental”Jaume Nebot, CEO of the Protur Hotels chain.

The importance of the four D’s

P rotur Hotels have re-cently opened the city hotel Protur Naisa Palma. CEO Jaume Ne-

bot talks about the opening and Protur’s business.

— Why have Protur, previously focused on sun and beach tour-ism, now entered the city hotel business? — It was a decision which, from the outside, might have seemed strange, but the chance of having a city hotel has been among our objectives for a number of years. It wasn’t a decision based on our now being more interested in the urban hotel market but on our pursuing both types of invest-

ment - sun and beach and city. And it was a decision that adhered to the quality standards of the ho-tel chain, of contributing value and, therefore, meeting our prof-itability requirements.

—Why was Palma chosen to launch the chain’s first city ho-tel? — It came about in a somewhat chance fashion. The ministry of defence had decided to auction its one-time residence for single non-commissioned officers. The location seemed very interesting. We decided to enter the public tender and had the good fortune to win it. By contrast with other sites that we had been weighing

up, this one met the minimum size requirements that we had identified for the type of estab-lishment we wanted.

— Is there going to be a differ-ent marketing process to the usual one for other hotels in the chain? — Undoubtedly this will be the case. We cannot rely on the nor-mal tour operator collaboration.

For the sun and beach hotels, tour operators play an essential part in that they can provide high quotas of clients. In Palma we will have a wider range of marketing agen-cies, web portals, travel agencies. Our own website will be more de-cisive, but in no way will be ne-glecting the tour operators with which we work in the sun and beach market.

— In considering the hotel’s management and efficiency, was special attention paid to achieving an establishment that is environmentally sus—tainable? — Naturally. Ever since we started to undertake comprehensive re-

“Energy efficiency has always been present in Protur Naisa Palma from the outset.”

Jaume Nebot, CEO of the Protur Hotels chain.

In Spanish, they are the four D’s - desayuno, ducha, descanso and decoración - concepts for the business and the vacationing client seeking a city destination.

A ll hotels in the Protur chain fol-low the same quality standards

to be found at the Protur Naisa Palma, where there are also the latest advances in technology.

For the hotel, the four “D’s” are essential for this quality project: in English - breakfast, showers, relaxa-tion and decor. Palma has become a most appetising city destination, and the ho-tel offers refinement to both the business client and the tourist client through these four “D’s”, which are indispensable for a stay in

the hotel. Achieving guest satisfaction in these four as-pects is assured. This type of client spends limited time in the hotel but demands that this time is quality time.

Work areas

The Protur Naisa Palma provides different areas to facilitate the work of those who wish to. The “Living Room” is a pleasant multi-function room on one of the upper floor. It has natural light and is available for all types of event, such as meetings and workshops.

The hotel has two confer-ence rooms with a capacity of up to one hundred people. As well as being perfectly soundproofed, they are fit-ted with the latest technol-ogy that enables all types of events and exhibitions. This includes touch screens and latest generation 4k ultra-high-definition resolution.

The bedrooms are equipped with every

type of comfort.

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development of our hotels at the end of 2009, the emphasis has been on their being sustainable. This has been a constant theme and is among the company’s pri-orities. We believe that in terms of environmental policy, we are one of the pioneers in Majorca. Energy efficiency, savings in the use of raw materials, an effective recy-cling and reuse policy and aware-ness-raising among staff and cli-ents; these were all aims for the Protur Naisa Palma from the out-set.

— Why would tourists wanting to come to Palma choose the Naisa Palma rather than other city hotels? — We believe that we can attract them with a very good location, brand new facilities with the most advanced technologies, excellent gastronomy, conscientious service and very good quality-to-price ra-tios. This is always the case with the Protur Hotels mark.

— Quality gastronomy is some-thing that is highly evident in all the chain’s hotels. This has been reflected in the Protur Chef national competition, which is now in its third year. Are you maintaining this level of gastronomy quality at the Naisa?

—That is our aim. We have a crea-tive, healthy and quick kitchen which from the start has been to the liking of our clients. There is a menu of the day and a menu that we believe covers everyone’s tastes, be they a guest of the hotel or not.

— The great majority of tourists come to the island in the sum-mer. Is the Naisa Palma perhaps representative of Protur Hotels’ support for tackling tourism seasonality? — It is our intention that the ho-tel is open all year, and we believe that we will meet this objective. It is of course a step towards reduc-ing seasonality, which is some-thing we have been doing in our sun and beach hotels for some years. Lengthening the season is a difficult and slow process that re-quires resolve and no let-up in ef-fort.

— Are you thinking of increas-ing the number of city hotels?

— As I said previously, our objec-tives are always to do with any in-vestment that contributes value to the chain, be this sun and beach or urban. This said, we are cer-tainly looking at the urban hotel market.

—Is there any project under way? —We are undertaking an ambi-tious project, which is the expan-sion of the Protur Biomar Gran Ho-tel & Spa Sa Coma, the flagship ho-tel for the chain. We plan to com-plete this five-star development by spring 2021 when there will be 354 rooms and suites, a size that we consider to be very interesting.

—What is the Protur Hotels business philosophy based on? — We like to think that we are a hotel chain committed to values which we believe are fundamen-tal. Commitment to respect for the environment and giving back to society a share of what that gives us. Commitment to the peo-ple who form the business and who give it its value; without great people we cannot be a great busi-ness. And commitment to our cli-ents, to their satisfaction by al-ways providing the best possible service and product, the only way of achieving loyalty and of also making a great business.

“We believe that we can attract them with a very good location, excellent gastronomy and conscientious service.”

The rooms As with the rest of the hotel,

the bedrooms have every type of comfort and convenience, such as automated control. This makes stays at the hotel very easy and pleasant, as also does the quality of sleep, thanks to high quality mat-

tresses and a wide range of pil-lows, etc.

A smart TV welcomes clients and can be navigated in order to find out about hotel serv-ices, such as cafeteria and res-taurant times, the spa and gym.

The traditional reception

welcome is dispensed with, as the hotel management is con-scious that business and vaca-tioning clients seek and are grateful for the saving of time that can be used for business or for simply starting the visit to the city.

This measure also entails en-

ergy saving and environ-mental protection, as there is an avoidance of paperwork, which has generally disap-peared. This is also the case with lighting in bathrooms, which comes on when move-ment is detected. In this re-gard, Protur is a chain which,

through highlighting its envi-ronmental awareness and in-vesting in a strategic plan to be a 100% sustainable busi-ness, has received various in-ternational awards.

In addition, all the floors have services that clients ap-preciate, such as shoe-shining.

The conference room has capacity for up to one hundred people.

The “Living Room”, a multifunc-tion room.

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The Protur Naisa Palma Hotel, right in the centre of Palma, opened in January. A city art hotel, it offers every type of comfort to both vacationing and business clients.

Protur Naisa Palma, a new hotel concept in the city

P rotur Hotels’ most re-cent development, the Naisa Palma, opened in January. Right in

the heart of Palma, it is the Ma-jorcan chain’s first city hotel.

A few minutes walk from the city’s most important sites, the Naisa Palma is a four star supe-rior art hotel with the most modern facilities which, down to their last detail, allow all cli-ents to enjoy maximum com-fort during their stays. There is everything imaginable for both the corporate client and the va-cationing client.

Art hotel

Art and decor have a leading part to play in guests’ stays at the Naisa Palma. There are works by renowned artists, such as Miró, Plensa, Guillem Nadal and Barceló. In the reception is one of the paintings by the lat-ter of these artists.

Bedrooms and the hotel have been carefully designed so as to provide a modern and inviting environment with natural tones; wood is one of the most prominent materials.

A large chimney in the relaxa-tion zone on the ground floor and the library create a comfort-able and warm atmosphere while also showing the charm of the building.

The rooftop terrace, “The Roof ”, is a place to chill and dis-

connect. The comfortable arm-chairs and swing chairs and the attractive Balinese beds invite relaxation.

The bar and the heatable pool, which is 100% accessible to the disabled, make the terrace an appealing place. This is a part of the hotel that will also be open

to residents and have a strong agenda that will be announced shortly.

There are 99 bedrooms among which are a presidential suite of 90 square metres and six Select rooms with terrace and jacuzzi. All these rooms breathe seren-ity, and the art reassumes its

central role, as they are deco-rated with exquisite taste and with works by different artists hanging in each room.

Spa

The Naisa Palma spa zone com-prises a Turkish bath and sauna, heated pool with jacuzzi and fit-ness gym. It is ideal for loosen-ing up and unwinding before and after a busy day. “Mens sana in corpore sano” (a healthy mind in a healthy body) is something very much taken into account in pampering a city hotel client.

Private parking

Given its location in the centre of the city, the hotel offers an indispensable service: private parking for 23 vehicles with two places for the disabled and three for electric cars, which will be increased over time.

There is also parking for bikes - six regular cycles and four elec-tric; this will also be increased in the future. In addition, there is a bike workshop and wash room for professional cyclists.

Art and decor have a leading part to play in guests’ stays at the Naisa Palma.

Down to their last detail, the facilities allow clients to enjoy maximum comfort.

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Location: C/ Simó Ballester, 6. Palma, 07011. Telephone: 971 21 17 46. Email and website: naisapalma@proturhotels.com protur-hotels.com

PROTUR NAISA PALMA

This reflects the fact that Ma-jorca is a very attractive destina-tion for cyclists who wish to take part in the various races throughout the year or who

simply want to go out riding on the island’s roads.

The hotel is highly versatile, and so is the clientele. It is cli-ent demand which guides the hotel’s versatility, proof of which being that it is open to all types of client, not only the tourist or the businessper-son.

Specific packages are created for each group. This is the case with sportspeople and specifi-

cally golfers, given that Palma is strategically placed to easily get to any of the golf courses in Majorca.

Alternative products for visi-tors, such as sport and the arts, which can be further en-joyed through visits to the numerous museums in the city, are means of reducing tourism seasonality and therefore lengthening tour-ism into the low season.

The spa zone comprises a Turkish bath and sauna, heated pool with jacuzzi and fitness gym; all highly valued by clients.

“The Roof” on the rooftop terrace, with bar, heatable pool, swing chairs and Balinese beds.

The bar and cafeteria on the ground floor; great for socialising.

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A hotel with environmental responsibilityThe Naisa Palma utilises a long list of methods that were incorporated from the start of the building project in order to guarantee good operations at the hotel and the greatest respect possible for the environment and sustainability.

A t the Naisa Palma the commitment to the lat-est technologies ex-tends to the environ-

ment and to doing the utmost for sustainability.

Many aspects of the new hotel have been considered in making it a sustainable building. Protur Ho-tels, in any event, introduce an ex-haustive system of control, auto-mation and monitoring for all processes from the start of pro-jects for each of the chain’s hotels. All facilities are covered, there-fore, be these the industrial ones - machine rooms and kitchens, for instance - or client areas.

Lighting

All service and client zones have 100% LED lighting. The system has sensors to register presence and adjustable levels of lighting depending on specific require-ments at any moment. An aim is to use as much natural light as is possible.

Rooms

Each room is equipped with an independent processor with the most advanced technology. This has been made to measure for the hotel. The sensors in the rooms mean that there is maximum comfort in terms of lighting, heat-ing and air-conditioning. The cli-ent doesn’t need to worry, as the “Smart Room” takes care of effi-ciency and comfort levels.

Textile material in the rooms conforms to the OEKO-TEX STeP sustainable textile production standard. Rooms are also com-pletely free of single-use plastics.

Renewable energies

There is a commitment at the hotel to sustainable mobility. In the car park are charging points

Thanks to the Naisa’s boiler-room system, water is heated with residual heat in a most efficient and ecological manner.

The Naisa is equipped with information screens for clients that operate at low consumption.

in the building uses a system which combines a high-effi-ciency heating pump and a con-densation boiler. This makes the production of cold or hot air one of the most efficient processes in terms of performance.

Insulation

One hundred per cent effi-ciency of any heating and air-conditioning system cannot be obtained without appropriate insulation. The hotel has ther-mal and also acoustic insulation. This uses materials of the high-est quality, such as the Evosys-tem for buildings with Venti-rock Duo stone wool for venti-lated facades.

Likewise, building enclosure and glazing meet the most de-manding standards, as with

thermal bridging and chamber double glazing.

Other systems

For recycling there is a green point and there are also proce-dures for waste recycling. Water savings are made through a tap system that meets flow stan-dards required for the most de-manding of environmental quality marks.

GPON technology

Gigabit-capable passive optical network technology is state-of-the-art technology for telecom-munications. Its advantages are higher speeds, greater reliability and improved connectivity. A single fibre optic cable is used for IPTV, telephone, data and wifi CCTV.

for electric vehicles, while there is also a bike service for both conventional and electric bikes. Hotel guests are invited to travel around Palma in a com-fortable and ecological way with zero emissions.

At the most technical level,

the hotel has an electricity gen-erator that runs off natural gas. As well as generating electricity for hotel consumption, the re-sidual heat from the process provides hot and sanitary water and warms the pools.

Heating and air-conditioning

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From the left in the hotel’s hall: Domingo Febrer, head of technical services at Naisa Palma; Llorenç Rosselló, Protur Hotels operations director; Juan Riera, in charge of energy efficiency at the hotel chain; Sara Bauzà, head of corporate social responsibility; Pedro Servera of the constructors Co-emsa; Álex Gutiérrez, in charge of waste management; José Calderón, director of the Protur Naisa Palma. PHOTO: T. AYUGA

Sustainability is key to the hotel chain’s business strategy and has a fundamental role, along with innovation, within Protur corporate social responsibility.

Objective 2020: Protur Hotles 100% sustainableT

he commitment to sus-tainability and innova-tion is like a brand in it-self for Protur Hotels.

The company’s environment strategy has given rise to efforts to offset the environmental im-pact of its business activities. This strategy is based on five key areas for action and analysis of the company’s carbon footprint, the key measure of impact in terms of CO2 emissions.

Energy efficiency Energy demand is assessed in

order to adjust needs as much as possible in making processes more efficient. The corporate so-cial responsibility group at Protur consists of five departments which conduct ongoing energy audits. The results of these feed into training to allow personnel to be make more efficient use of energy. They also lead to the in-stallation of high-efficiency ma-

chinery, for which automation plays a key role. This is the case, for example, with “Smart Room”, the intelligent system for provid-ing the maximum comfort for guests with the minimum of en-ergy consumption. Furthermore, eco-renovations are undertaken in all hotels so as to adapt them to new demands for efficiency as set out by the audits; LED light-ing technology and fibre optics are examples.

Since 2011, the ratio of energy consumption per guest stay has gone down 21%. Now, in 2019, Protur hotels are - in line with Balearic legislation - being equipped with electric vehicle charging points, while zero emission transport is being pro-moted through the use of con-ventional and electric bikes.

Renewable energies

Renewables are adopted for self-consumption in order to lower the use of fossil-based en-ergy and therefore reduce car-bon emissions. The graphic ‘Re-newable generation mix’ shows the percentages of renewable sources.

An example of this is the use of two biomass plants and a third one on the way. These produce hot water with neutral CO2 emissions and come from bio-mass that is 100% vegetation. This emanates from pruning at the Protur hotels and is pro-duced at Natura Farm, an eco-logical park in Sa Coma that the company operates. Other sources have been incorporated - photovoltaic, solar thermal, geo-thermal and cogeneration. At the Naisa, this means an elec-tricity generator running on natural gas which, as well as pro-viding electricity for self-con-sumption, uses the residual heat for hot, sanitary water and heat-ing pools.

The company forecasts that by next year, more than 50% of Pro-tur Hotels’ energy will be com-ing from renewable sources.

Reduction in water consumption

Over the past five years, there has been a 22% reduction in the consumption of water per guest stay. This has been achieved, for example, through water re-source audits that detect exces-sive demand, low consumption

equipment, personnel training and procedures for the responsi-ble use of water. In addition, gar-dens have been designed for low consumption and with a priority placed on local, native plants.

Recycling

Reducing waste and re-use are the key. The first step in this is information and awareness-rais-ing for personnel and clients. This has increased significantly.

Among other actions are the separation of waste and the re-placement of “monodose” prod-ucts with bulk ones for buffets. For this season, all single-use plastics have been removed from rooms.

Biomass comes into play once again, as this allows re-use of vegetable waste and transforma-tion into resources. There is also a central green point for the ho-tel chain which manages and treats large items of waste.

The graphic ‘Waste reduction, recycling and re-use’ indicates how investment in waste man-agement has resulted in over 70% recycling.

Reduction in CO2 emissions

Protur Hotels are focused on the progressive replacement of chemical products by natural ones in order to achieve zero emissions. This involves, for in-stance, the use of natural refrig-erants as alternatives to hydro-fluorocarbons that are harmful to the environment. Through this, the company has antici-pated European regulations and is a pioneer in Majorca. For re-frigeration facilities, a reduction in emissions of 85% has been achieved (see the graphic).

Thanks to these and other measures adopted for the envi-ronment strategy, Protur Hotels have set out a clear objective for 2020: to reach 100% sustainabil-ity in all the hotels.

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The buffet breakfast, one of the hotel’s most valued aspects, is in the cafeteria on the ground floor.

The gastronomy, an exquisite touch for pampering clientsMediterranean cuisine is the basis of the culinary offer.

O ne of the pillars that character-ises the Protur Hotels chain is

the great gastronomy, and the Naisa Palma is no ex-ception. In the lobby and reception area is the cafe-teria and snack bar. This has a varied gastronomic offer, with daily menu and a la carte. There are also services for work meetings in the cafeteria or in the “Living Room”. The cafete-ria is open from seven in

the morning until seven in the evening, which is when the lounge bar opens (until eleven).

From Monday to Friday, the cafeteria has an exqui-site daily menu for hotel clients and for visitors; bookings are recom-mended. It has been well received by guests and the general public, and the quality of service is appre-ciated by all.

Mediterranean cuisine is the basis for the dishes,

In keeping with the sustainability policy, monodose products have been removed from the buffet.

which are created under the supervision of the chef, Jonathan Petitjean. Creative, healthy and light meals are prepared in the kitchen, and these attrib-utes are highly valued by

the diners. The breakfast is particularly appreciated. Each morning there is a complete and varied buf-fet with an organic ele-ment to presentation, de-cor and products. Of par-ticular note is the fact that there are no “monodose” products for the buffet breakfast.

These have been re-placed by loose products, a development that is in line with the sustainabil-ity and environment pol-icy, as also is the elimina-tion of single-use plastics.

The third Protur ChefThe national cookery contest will take place from 14 to 17 March at the Protur Biomar Gran Hotel & Spa.

P rotur Hotels or-ganises a na-tional competi-tion for cookery

schools. Protur Chef is now in its third year and will take place at the Pro-tur Biomar Gran Hotel & Spa Sa Coma between 14 and 17 March.

Running parallel to this, on Saturday 16 March from 12.00 to 16.00 there will be a gathering of food trucks. Visitors will be able to enjoy culinary offers at an exquisite ex-hibition of food on wheels.

There will also be a chil-dren’s version of the con-

test - Protur Chef Kids for children between the ages of eight and twelve.

Fourteen cookery schools from across Spain are taking part in the competition this year. They are from Majorca, Minorca, A Coruña, Te-nerife, Madrid, Gipuzkoa, Murcia, Valencia, Zara-goza and Barcelona.

Some are returning for the third consecutive year, while for others it will be first time. The winner will get to raise the prized ladle. More in-formation on the official website www.pro-turchef.com.

Photo from the last Protur Chef competition.

The people, key to good operations

The correct functioning and success of any ho-tel would not be possible without the involve-ment and good work of all the staff. This is pre-cisely the case at the Naisa Palma. All personnel,

those who come into direct contact with clients or who work behind the scenes, are conscious of the importance of their efficiency. The hotel’s management, which is under the director José

Calderón (to be seen in the photo with a repre-sentative group of the hotel’s team), is very aware that the degree of involvement by the staff is vital for the good running of the hotel.