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KONGRES MAGAZINE REPORT

Behind the scenes OH MY GOD!

Writer: Gorazd Čad Photo: Kongres Magazine & RADISSON BLU OLD MILL BELGRADE

PrefaceInterview with Interview with Thomas SWIECA, General Manager at Radisson Blu Old Mill Hotel Belgrade.“The Radisson Blu Old Mill Hotel, Belgrade is poised to become Belgrade’s premier meeting and events venue, with its impressive conference room and six flexible meeting rooms, perfect for board meetings, receptions and banquets. The largest conference room can hold up to 220 people.”Radisson Old Mill went right to the edge and succeeded. It seems as if they were able to find the right aesthetic measure. They don’t put any unneces-sary frills on the premium ingredients and the space resonates with the mill’s past history. The concept of an elegant and authentic hotel, a cult restaurant and a dynamic lounge bar has been created, giving a new dimension to tourism in Belgrade and setting new standards. What’s more, its innovative cuisine also makes it a mirror which reflects Serbian culture.

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Exclusive interview

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Exclusive interview

“The Radisson Blu Old Mill Hotel, Belgrade is poised to become Belgrade’s premier meeting and events venue, with its impressive conference room and six flexible meeting rooms, perfect for board meetings, receptions and banquets. The largest conference room can hold up to 220 people.”

Q: When did you join Radisson?I started my journey in 2005 in Dusseldorf, where I built a hotel, which was actually the first life-style hotel for Radisson. Now we already have 4 different brands all over the globe. The hotel in Belgrade is the first design hotel in the city, de-signed by Graft Architects.

Q: What are the vital statistics of the new Belgrade hotel?The hotel has 236 fashion-inspired rooms, in-cluding 14 suites designed by the prestigious Graft Architects with brilliant artwork selected by Strauss & Hillegart. The hotel’s OMB Larder + Lounge offers a unique dining experience, incor-porating theatre, fun and an element of the un-expected into every dish. The atmosphere harks back to the mill’s authentic heritage, with an in-dustrial-chic aesthetic.

Q: What sets the Radisson Old Mill apart and makes it attractive to the meetings market?I think we are different because of our open mind and concept, our staff is very handy and also has some freshness, which gives us a whole new look. Our meeting rooms are large and we have meet-ings for everyone. Here in Serbia I get the feeling that the people are very different than in most of European countries, because they are simple and friendly.All in all, the hotel is specialised in offering ser-vices for business people, among which is also a modern conference centre with stateoftheart equipment and technology. The biggest differ-ence can probably be found in the cuisine the hotel offers, which is opening new horizons with its team.

Q: Where is the greatest competition and how do you face it?Before anything else Belgrade is at the moment a business destination in our category, in which we are all fighting for the same customers. We expect many guests to come due to our brand, which is recognisable, but also because we under-stand their needs and expectations. By and large we will, however, try to orient ourselves on key European and regional markets. It goes without saying that we cooperate with all other hotels as is appropriate and I believe that there is still enough room for development.

Q: Where would you like to see Belgrade in two-years time?First of all we need to attract tourists to come to Belgrade. The culture, night life and restaurants are fantastic, but I feel like there should be more hotels and the connection between these things. Also many countries are concerned about safety. In the German newspapers there is constantly bad news about people in the Balkans and I think that is the main reason for fear in my country. The trend in the world right now is to go back to our roots and to nature, which Belgrade does offer, just out of town.

Q: How popular is Serbia as a destination for meetings and events?Personally, I am confident that the future of the meeting industry will be positive. The number of topnotch hotels is growing, and with its rapid development and the expansion of its airways Air Serbia is creating optimism. Many companies are moving their headquarters to Belgrade. However, the Sava Centre needs to be restored and changed into a modern congress centre. A lot of work needs to be done in the fields of infrastructure and public transport, where we are still falling behind.

Q: What is the most positive thing about the meetings industry in Serbia?In only a few years, the image of Belgrade has changed and the exponential growth in congress-es did not go unseen. Moreover, media helped positioning the city as “the new capital of cool”, a city that is vibrant 24 hour per day. The local meeting industry is extremely positive and has lots of experience. Maybe it lacks in structure and a systematic approach. But it is economically attractive and if good use is made of its strategic position between east and west, it has a bright future. Probably the greatest assets of this desti-nation are human resources and their competen-cies. Belgrade has high-quality personnel to offer.

Q: What do you enjoy most about being hotel manager of new hotel in Belgrade?After one year spent in the amazing city of Belgrade, I am thrilled to finally open this inimitable proper-ty. Yes I Can! service, surrounded by the 19th cen-tury’s details, successfully combined with the latest designer touch. Belgrade is where you want to be if you want to drink Russian, drive German, wear Italian, kiss French and ... party Serbian.

THE THRILL OF THE MILLInterview with Thomas SWIECA, General Manager at Radisson Blu Old Mill Hotel Belgrade

Text by Gorazd Čad

Thomas Swieca, the general manager of the Radisson Blu Old Mill hotel in Belgrade, was born in Germany. He gradu-ated from WIHOGA Dortmund Academy of Operational Management in the Hospitality Industry and has many years of experi-ence in the hotel industry. He has built his career based on various posts at the hotels Maritim in Cologne, Konigshof in Bonn and SportSchloss in Velen.

He joined the Rezidor group in June 2005, when he became general manager, responsible for opening the Radisson Blu Media Harbour hotel in Düsseldorf. In 2010 he became General Manager of the Radisson Blu Resort El Quseir hotel in Egypt, and in May 2011 he participated in opening the Radisson Blu Resort & Spa Cesme in Turkey as executive manager.

Since 2005 he has been a member of E.H.M.A. (European Hotel Managers Association) and since September 2013 he has been General manager of the Radisson Blu Old Mill hotel.

Behind the Scenes

Business Class Room Wall

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Behind the Scenes

INDUSTRIAL ZEN Intensive industrialisation reached its peak in Serbia at the end of the 19th century and was based on food and textile industry. In 1904, when development was in full swing, the first industrial mill was built in Belgrade. A fire in-terrupted the building’s simply charming and rich history in 1994. From that moment on the building started decaying in a sad manner until it ended up in the hands of the Austrian company Soravia.

AUTHOR’S SIGNATURE In Europe there are only a few hotels which have been constructed on the grounds of former in-dustrial sites. Revitalising such buildings creates a hotel architecture of exceptional quality – an architecture which on the one hand gives the impression that time has stopped and on the other expresses a modern lifestyle. The owners

entrusted the building’s architectural restora-tion to the renowned GRAFT architects from Berlin. The state in which the architects found the building can now be seen on the artistic photographs which are displayed in the hotel rooms. A new hotel architecture was created which excites at every step.

REVITALISATION OF THE AREA The Radisson Hotel gave new life to the indus-trial area located next to one of the most impor-tant roads in Belgrade. It can be found only a stone’s throw away from the Belgrade Fair and together these two sites have put a new venue on Belgrade’s map. If we are to believe the planners of the project “Belgrade on Water”, the hotel at the edge of the new city centre will also soon become part of a completely new appearance of this part of the city.

RADISSON BLU OLD MILL BELGRADEOH MY GOD!

Photo credits RADISSON BLU OLD MILL & KONGRES MAGAZINE

Front Office

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Behind the Scenes

OLD Try to imagine you find yourself in a house from a futuristic movie. The architects created a space which combines history, technology, art, fun, and relaxation with exquisite culinary art, and which seems to be both very modern and very traditional at the same time. Today, the old part of the former mill forms the impecca-bly restored central part of the hotel, decorated with a number of cleverly thought out details, such as the hotel sign on a copper wallcovering behind the reception desk. The central square is an integral part of the story. Ksenija Lubarda, the marketing and sales director, stressed that in warmer months the square in front of the hotel will turn into a special venue.

NEW Without exception, the Radisson Hotel under-stands the needs of its business and congress guests. The elegant hotel rooms attest to the fact that this is truly a first class hotel. The select-ed materials and the less-is-more approach will fascinate even the even the best-travelled con-gress guests. Artistic photographs portraying the old mill found their place in each room. The

Old Mill Coridor

Guest Elevator

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Behind the Scenes

painted raw concrete walls seem like some sort of a reflection of the hotel rooms and highlight them even more. The authors of the paintings are Strauss & Hillegaart.

BRAINBOXThe hotel’s congress premises were designed to stimulate the participants’ creative thinking. This concept is embodied in a special room called the Brainbox, where select colours, specially de-signed chairs, and the general atmosphere con-tribute to promoting the creative process. The larger congress hall with natural daylight and a capacity of 220 delegates is currently one of the most beautiful conference centres in the city. The beautifully refurbished premises of the old mill with a hint of modernism create a sense of wellbeing. As all other Radisson Blu hotels, the Old Mill hotel offers highspeed Internet access and the Brain Food programme, which is known for its sustainable approach and selected menus.

Brain Box

Executive Room

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Behind the Scenes

THE OMB RESTAURANT – OH MY GOD! What a surprise! You won’t be able to enjoy such a culinary experience at other hotels in the region for a long time: a new culinary concept which is modern and outstandingly fashionable, with a blistering combination of new techniques and textures, and a blend of Serbian and interna-tional cuisine. The minimalistic menu available only in Serbian Cyrillic and English looks quite promising. Less is more and the Old Mill always finds the perfect balance.To start off, there are creative appetizers each with select local cheeses on the side. Indulge yourself with a Serbian “Bašta”, with goat cheese from the mountain Stara planina and a tomato tartar. Or let the “Busa Burger” dazzle your taste buds with its “Lutenica”, a spicy vegetable spread, and grade-A ground meat, served on a beech tree board with an imprinted OMB logo for inspiration. The juicy mangalitza without cholesterol speaks for itself. Eating such pork is a once in a lifetime experience and is not to be forgotten easily. And for the grand finale sip a beer from the Kabinet craft brewery in Kosmaj. A family brewery with large unfiltered beers and premium branding.

Fabrizio Bigi

OMB Larder and Lounge

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Behind the Scenes

AN OUTSTANDING CULINARY TEAM With the Old Mill, the hotel scene in Belgrade has gained a new passionate, dedicated and ex-perienced culinary team that was born under a lucky star. It is characterised by a youthful determination and mastery that will attract culinary enthusiasts to the hotel and serve them culinary delights no one in the city can compete with. These are created using locally produced fresh and organic ingredients, which are in themselves a reason to visit this hotel. Chef Fabrizio points out “local ingredients are my true inspiration. In order to maintain the quality of the hotel’s kitchen we bought a herd of sheep from the mountain Stara planina none can match.”

FABRIZIO BIGI - Executive chef He is responsible for one of the best young cu-linary teams in the local hotel scene. The wun-derkind of cooking was born in 1974 in Modena. He started his international career in Jordan, in the Kempinski Ishtar and Kempinski Aqaba hotels. He continued his professional path in China in the Westin Beijing Financial Street

hotel and as a chef established the cuisine of the Meridien hotel in Kuala Lumpur. Due to the fact that he was a member of staff when the prestig-ious JW Marriott hotel in Baku was opened, he has profound experience in opening new hotels. He is the most creatively consistent chef with great respect for local cuisine.

MILAN LEKIĆ - Pastry chefA chef born in the Serbian province of Vojvodina, who started his professional career in the city of Somobor and moved to the capital shortly after-wards. He developed his enthusiasm for pastries at the Hyatt Regency hotel and has been creating delicious desserts ever since. In 2008, he col-laborated in establishing the culinary story of the Zira hotel.

Milan likes to experiment with new tastes and textures, and creates noble culinary creations such as the “chocolate retrospective”.

M1 and M2

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Fabrizio Bigi, Executive chef

Milan Lekić, Pastry Chef

VANJA PUŠKAR - Souschef Vanja’s culinary philosophy is as unusual as his path to the peak of the Serbian culinary scene. At only 28 years of age he was already improv-ing his knowledge at the Hyatt Regency hotel in Belgrade. Despite his youth, he contributed pro-foundly to the cocreation of Belgrade’s culinary landscape. In 2012, he opened the “Chefs Club Beograd” together with a couple of friends and set the goal of reconstructing Serbian cuisine and adapting it to modern trends known under the term “Soul Food”. This way of thinking has become a big hit in the city.

LESS IS MORE Radisson Blu Old Mill went right to the edge and succeeded. It seems as if they were able to find the right aesthetic measure. They don’t put any unnecessary frills on the premium ingredi-ents and the space resonates with the mill’s past history. The concept of an elegant and authen-tic hotel, a cult restaurant and a dynamic lounge bar has been created, giving a new dimension to tourism in Belgrade and setting new standards. What’s more, its innovative cuisine also makes it a mirror which reflects Serbian culture.

Outside Night View 10

Ksenija Lubarda, marketing and sales director

Vanja Puškar, Souschef

Behind the Scenes

RADISSON BLU OLD MILL HOTEL, BELGRADE Bulevar Vojvode Mišića, 15, Belgrade T: +381 (0)11 6 357 357 F: +381 (0)11 6 357 358 E: [email protected]/hotel-belgrade

ACCOMODATION 236 rooms including 14 suites

Rooms: Standard (34 m2)Business Class Room (45 m2)Executive Room (35 m2)Executive Suites (54 m2)Old Mill Suite (55 m2)

• Flooring is parquet or fitted carpet• Free WI-FI Internet access• Wireless telephone• Individual climate control• Mini bar • Bathrobe and slippers • Free daily newspapers • In-room coffee machine • Laptop-sized safe (17’’ laptop size)• Fully stocked large minibar • In Executive Rooms and suites access

to the Executive Lounge

RESTAURANT, BAR & LOUNGE • OMB Larder + Lounge• Radisson Blu Super Breakfast • Grab & Run Breakfast

RECREATIONAL FACILITIES • Fitness centre

SERVICES & FACILITIS • Free high speed Internet• Express checkout • 24-hour room service• 24-hour Concierge service• Express Laundry• Indoor parking

• Currency exchange• Valet parking service• One-touch service• Conference centre (6 meeting rooms)

POINTS OF INTERESTThe hotel’s home in Belgrade, Serbia surrounded by history. The hotel is located in Belgrade, Serbia and lies adjacent to the Belgrade Fair, the city’s central trade show. Guests can easily access the array of historic and cultural attractions that dot the area, including the House of Flowers, the Royal Palace, and the Nikola Tesla Museum. The Topčider Park is Belgrade’s first public park and is within walking distance of the hotel. Nearby attractions:Belgrade Fair – 300 mMuseum of African Art – 1.7 kmHouse of Flowers – 1.7 kmHome of Archibald Reiss – 1.8 kmTemple of St. Sava – 2.1 kmTopčider Park – 2.1 kmResidence of Prince Miloš – 2.2 kmMonak’s House – 2.2 kmOld Palace – 2.4 kmKnez Mihailova Street – 2.7 kmNikola Tesla Museum – 2.9 kmSkadarlija – 3 kmFortress/Kalemegdan – 3.5 kmMuseum of Vuk I Dositej – 3.7 kmRoyal Palace – 4.5 kmTRANSPORTATION Bus and tram station – 300 mBelgrade-Glavna rail station – 1 kmBelgrade Nikola Tesla Airport – 16 km

VISITOR INFORMATION Language: SerbianCurrency: RSD (Serbian Dinar)Electricity: The hotel operates on 220-volt power Visas: Visa requirements are determined by nationality.

LOCATION The hotel is located near the city centre, the fair-grounds, and the Arena. Traveling to nearby attrac-tions like the Belgrade Arena and the fairgrounds

is easy from the hotel’s location in the Belgrade city centre. In addition to being close to palaces, museums, and churches, the hotel is also just minutes from New Belgrade, the city’s upandcoming corporate area with a variety of businesses and Serbian government offices. Additionally, the airport is only 16 kilometres away.

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CONVENTA DAILY

CONVENTA DAILY 1 - 2

Daily newspaper, which will be released during the Conventa trade show and which brings to exhibitors and hosted buyers daily news from Conventa.

SPACE CLOSE: 12.12.2014

MATERIALS DUE: 19.12.2014

DELIVERY:21. - 22.01.2015

SPECIAL ISSUE 1

CONVENTA 2015

Special edition, published as a catalogue of Conventa together with extensive destination presentations and presentations of participat-ing partners. In terms of content this is the most comprehensive overview of the meetings industry in the region of Central and Southeast Europe.



DELIVERY: 21. - 22.01.2015

SPRING ISSUE

In Focus: PERSONALIZATION

The old paradigm “size fits all” in the last year has radically altered in the direction of per-sonalization in which the participants of your events are taking the initiative. In the issue, we are going to explore different methods of personalization - everything from CRM tools, match-making innovations and the creation of social and virtual communities for the events of the future. We will examine how to achieve events at which the event participants are in the centre.

Hot Spot: EVENT CREATION How to create creative experimental events

Themed supplement: CATERING SURVEY 2015



DELIVERY: 27.03.2015

SPECIAL ISSUE

MEETOLOGUE 2015

Since 2010, Kongres magazine has been pub-lishing CONGRESS TRAVELOGUES, which were renamed MEETOLOGUES. International meeting planners thus discover little-known European convention destinations. All existing travelogues of the NEW EUROPE will be issued in a special issue of Kongres magazine, which will be released prior to IMEX trade show. With high-quality editorial content, travelogues com-pletely replace the tedious and irrelevant cata-logues of meetings suppliers. Digital versions of MEETOLOGUES are currently the most read sections of the Kongres magazine.




THEMED SUPPLEMENTS WITHIN THE MAGAZINE IN 2015

� KONGRES GOURMET � KONGRES WAW - WINES

AND WINERIES� KONGRES SPECIAL VENUES � KONGRES ADVENTURE PARKS � KONGRES OUTDOOR VENUES � KONGRES INNOVATIVE

PEOPLE & EVENTS� KONGRES HOLIDAY & PARTY GUIDE

KONGRES MAGAZINE REGULAR SECTIONS

TELESCOPE – Congress destinations of the World according to the selec-tion of our editor Robert Cotter MEETOLOGUE – Congress Meetologues of the New EuropeVOICE FROM THE TOP – Interviews with key personali-ties of the meetings industryHIDDEN KONGRES GUEST – Hidden congress guests assess hotels, conven-tion centres and catering providersWHO IS WHO – Presentations of meetings providersYOUNG TALENTS – Young prom-ising meeting industry talentsBEEN THERE – Reports from eventsTOP 10 - Rankings of the best in various categories CASE STUDIES - Examples of good practice

NEW CONTENT SECTIONS IN 2015KONGRES BRIEFING – Short news from destinations presented in an interesting wayDESTINATION SURVEY - In-depth collage presentations of congress destinations DESTINATION IN NUMBERS - Infographics with data of in-dividual destinations BEHIND THE SCENES - Extended re-portages of the best congress hotels

At a time when campaigns are taken over by our buyers, apart from content marketing there are few tools available that enable communication through various channels.

Kongres Magazine is far from being just a magazine. It is the only provider of integrated congress marketing communications, with which you can make effective dialogue with the meetings industry audience. Because we know what meetings industry players really need and how to ensure their long-term loyalty, we can make above-average, high-quality, relevant, independent, in-depth and interesting meetings industry stories. In 2015 they will be dedicated to you and your customers even more.

SPECIAL ISSUE 3

KONGRES INCENTIVE GUIDE 2015

Meeting planners wish for something new. You would like – for the same or lower price – to see the yet unseen places, taste un-tasted delicacies, unknown wines and experience undiscovered experiences. Central and South East Europe offers numerous pleasant incentive secrets in the worldwide meetings industry, waiting to be discovered.




SUMMER 2015

In Focus: CONTENT CURATION

Content marketing is changing understanding of the entire meetings industry. Through good content events communicate with the partici-pants. We are going to examine the evidence on the effectiveness of content marketing in the organization of events. You will learn why top content is the core of positive experience of your congress participants

Hot Spot: EVENT PRODUCTION How to organise viable events

Themed supplement: ADVENTURE PARKS 2015OUTDOOR VENUES 2015




TOPICS AND DATES / Published times per year

FALL 2015

In Focus: CO-OPETITION

One of the few truly outstanding destination strategies is the idea of strategic alliances which is a result of the realization that we live in a time of mutual co-operation and competi-tion (co-opetition). We will investigate in what stages it comes to competition and co-operation for congress buyers and destination reputation. Some practical examples will be presented which have survived the testing in practice.

Hot Spot: EVENT MARKETING How to make desirable events

Themed supplement: INNOVATIVE PEOPLE & EVENTS




WINTER 2014

In Focus: INDUSTRY REINFORCEMENT 2016

Who are the personalities that have marked the year 2015? What are the trends of the future, which controversial ideas will win in the area of event organization. In the editorial board of Kongres magazine we believe that the best way to predict the future of the meetings industry is to be inventing it.

Hot Spot: EVENT DIFERENTATION How to stand out from the crowd

Themed supplement: KONGRES ANNUAL MEETING PLANNERS SURVEYKONGRES HOLIDAY & PARTY GUIDE




JANUARY 2015

JANUARY 2015

MARCH 2015

JUNE 2015

SEPTEMBER 2015

JULY 2015

NOVEMBER 2015

MAY 2015

EDITORIALCALENDAR 2015 TOTAL AUDIENCE

of 60.700 readers:

WEB AUDIENCE

appr. 7.500 meeting planners

-------------12,36 % of total number

PRINT AUDIENCE

18.000 meeting planners

-------------29,65 % of total number

TABLET AUDIENCE

1.200 meeting planners

-------------1,98 % of total number

ONE2ONE AUDIENCE (e-magazines and e-newsletters)

34.000 meeting planners-------------56,01 % of total number

KONGRES MAGAZINE Stihova 4, SI-1000 Ljubljana, T: + 386 (0)1 430 51 03, F: + 386 (0)1 430 51 04, M: +386 (0)40 530 112, E: [email protected], www.kongres-magazine.eu KONGRES MAGAZINE Stihova 4, SI-1000 Ljubljana, T: + 386 (0)1 430 51 03, F: + 386 (0)1 430 51 04, M: +386 (0)40 530 112, E: [email protected], www.kongres-magazine.eu

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