Vom Rebranding zur besten Hotelbar 2025

the Future of HospitalityI understand because I used to live in Amsterdam, and I I was thinking like, before I spoke to you, was thinking, like, Lumenet. Never saw it, and I was thinking, like, Sky Lounge. That one I knew when I I was there, so I didn't know that you changed the so let's say you came to Amsterdam, knew you have to do everything from the beginning. Like Yeah. How did you focus on the rebranding? What was, like, the main focus of getting SkyLunch out and Luminaire in? Like, what was the main focus there?

Olga GaliukThe main focus was, of course, we the project was huge, and the ambition to become the best hotel bar, the best cocktail bar, it's not easy, I would say. Right? And then in order to remove the perception of being just a tourist bar or just a venue where you come, you take a pictures of the nice view, and then you have some drinks and you leave. This, we had to fully remove, and I think it was one of the most challenging part because, of course, also for the team that were that is here, they were used to different a bit concept, and we had to work closely with everyone to really put the place on the market and to put all the possible powers just to get the locals back as, you know, it's very important.

Olga GaliukWe love tourists, but we also wanted to have the local community with us. And on top of that, we wanted to be also acknowledged with local bars, cocktail bars that are stand alone, which is, again, not easy part when you are a hotel bar. So it takes lots of effort just to get connected with the bars and for them to understand, oh, okay. It's cool. They are in the hotel, but they are positioning as a venue that can compete with stand alone venues. So that was our main program and part. Yeah. That sounds like a big challenge and a big change.

the Future of HospitalityYes. And and when you when you started, like, you told me, like, okay. It's not just a bar to take pictures and to because the view is amazing, of course, because I've been there. The view didn't change. Right? No. The view is So so what was, like, what is, like, the main conceptual difference between Luminaire and and Sky Lounge?

Olga GaliukI would say that Sky Lounge, it it was also amazing venue. You know? We had lots of guests. We had cocktails. We had nice food. With Luminaire, the idea was to connect each and every piece of great hospitality together. So from we had to do, like, the whole guest journey from the Ground Floor, you know, when they just enter to the hotel, when they come up, that they feel the wow effect directly. And one of the main part was as well, except of having very nice crafted cocktails in order to compete with the best bars, not only in Netherlands, but also our action aim is to to become one of the best bars in the world. Let's put it like that. Right? Then you have lots of ambitions, and you have lots of tasks to do. And for me, the most important is, of course, the hospitality that we are providing.

Olga GaliukHaving a nice story about the cocktails, about the food, about the venue, it's great. However, the main for me, it's the people that are working in the venue. You can have the most exclusive champagne on your menu, if your team, they are not ready to provide great service, then you might face some difficulties. So we I worked lots with having my team set on reaching the results the same that I want. It took some time. The first year, of course, you know, the settling when we just opened, I had many new joiners, and then I tried to give them all the tips of what I want and what I want them to be in a very different way and put that inside of them. You know? That we need to make each and everyone who enters happy. We need to ensure if guest doesn't like something, what we do? We need to ensure that they don't leave upset. Right?

Olga GaliukNot not everybody is able to do so, and then it really takes an effort to acknowledge, okay. Guest is not happy. What we do? I also give them lots of independency in this term currently, you know, okay, fix the situation.

the Future of HospitalityMake sure guest is happy and inform me, okay, this and that happened and what can be done in future that we don't have the situation again. Nice. Nice. So the so the people part is really like a crucial role in making that hospitality experience, like you said. And can you give me, like, an example? Like, what is, like, a best practice that you really focus on? So do they reach out proactively to to to guests? I call them guests, the the hotel people that come to the to the bar. But how do can you give me, like, some best practices? Like, how do you make that Mhmm. The difference? Because everybody says, like, they give a great service. Right? If I ask a bar, think most of them say, yeah. We give great service. So what what is the difference that you really focus on?

Olga GaliukFirst, I think it's great to mention that my team is big. It's around 60% currently. Right? It's including hostesses, service, and bar. The one of the most important is to really connect with everyone on a personal level. First, me as a manager, I also have two main team members with me, I would say. It's my floor manager and my bar manager. And three of us, we are trying our best just to be with the team always, be on the floor with them, and then give them that part of that they can trust me. If they will not be scared, let's say, you know, if something went wrong, that they will be scared that, okay, should I tell? Should I not tell? Which can be actually a great part of busy busy operation.

Olga GaliukSo first is connecting with them. Second is growing them internally, which is also very important. So I always notice, okay, who is doing the best? And then I concentrate on the people to grow them internally. Okay. Now you are service just a waiter, let's say, but what is your goal? Is it what you want, which is also fine with me if this is your goal? It's okay. Right? Because we have also many team members who are studying still, and they just helping us and enjoying the whole process of what we are doing. But as well, you have people who want to grow, and I think that this part, when you promote internally, it makes everyone also more combined together and grow together.

Olga GaliukSo that was one of my concentrations, and I can proudly say that I grow already quite a lot of team members. One part was to grow them with the positions, but other as well to the interdepartments. Let's say some joint marketing because so that they have this, you know, spot and something comes to advertisement. Some events, so they help us now to arrange your events. So I think so this all makes it then a great environment for the team, but they know that we are here also for a reason. And if there is an issue, there is someone who gonna listen to that issues and who gonna try their best to fix them. Amazing. So, basically, say that happy

the Future of Hospitalitypeople, happy staff, that creates a happy happy guest. That's the the main main part. That's, of course, nice that you can it's not just a typical bar. It's a hotel bar. So you can like you said, you can you can cross. It's I don't know how to say it, but you can go from from a waiter to become a event manager or whatever. So that's a lot of opportunities there for for the staff working there. Yes. Exactly. And if you look at their challenges, like, is it for them? Because I I speak with a lot of general managers, and, of course, hospitality is the same not basically the same thing in the bar or the front desk, but the challenge is kind of the same that you want to connect with the people.

the Future of HospitalityAnd I find that that most of them say that it's hard for them to proactively reach out to guests because they of course, when somebody starts to chitchat with you, it's easier to answer and to start it. But the most difficult part is, I guess, that you have to to start the conversation yourself. So is it also something that you focus on? Because that's when you want to make a connection, it's more than just about the weather and the amazing view that you do it twice, and then it's okay. Done. Mission complete. But you want to make that emotional connection. Right? So how how do you train them to to to to make that more emotional connection than to proactively reach out to to the people?

Olga GaliukFrom my style of management, what I tell to all my team for even starting from the process of interview that, you know, we have standards. We have rules. However, I want them all to be themselves when they go to the tables. So I always tell them, you don't need to use all the same phrases when you are going to the table. You know? Good morning. My name is no. I always tell them that you need to be yourself first, and then that's the moment when you are yourself, talk to the guest what you think is good. Talk to the guest about your life. You each guest is different. So psychologically, you need to understand first, does a guest even want to talk? Maybe they are on a business call or maybe they are upset for some reason. And I always tell them first, read the guest from far and then connect on a personal way. And, what is good? Because when you do so, you get many regulars, regular guests, and, this is the part that, actually, gives you a steady income. And I have many guests who are coming for specific team members because they want to see them. They want to connect to them.

Olga GaliukAlso at the bar, right, the same. If you come to drink the cocktails, there is always almost everyone has their favorite bartender. And this is how also I tell to my team that, okay, make sure that the next time when the guest enters, they will ask me about your name. You know? Is is he there? Because I really have his cocktails. And this is how, actually, we do. And we also try to make it fun. You know? We work hard, but we also play hard, I would say. Right? So it has to be fun. The team is young. We are they're all from, 16, actually. My youngest is 16 and then up to maybe 24, 25, you know, so this all the age where they love actually to enjoy life. And yeah. So I'm supporting it because, of course,

the Future of Hospitalitythis is how we need to keep them happy. I feel old now when you said, like, 16, 24 when they enjoy life. I feel like a grandpa now, but okay. But I I totally get it. Yeah. That's that's nice. And you also said that you focus really on the the locals or the regular guests as well. Was it different than than Skylines? Like, the the the focus on the locals?

Olga GaliukSo in order to get the locals back, because at some point, of course, we became more tourist attraction, right, than the place where you just come to have your weekend spend. The idea was to really reconnect with locals and to remove the misperception of the previous place, and I think this is where we spent a lot of time. And it's not only one person job. There was lots of involvement. So, of course, our marketing team, we have a great, amazing PR agency that connected us to all the local magazines to invited lots of local influencers, which helped a lot as well with stories, you know, with different events. We made special events for them so that the world of mouse spread around. And this is really how it happened slowly, you know, with the time frame. More and more locals start coming back. And, of course, awards, it's also something that helps. So, you know, like, we became so the last one is, of course, the best hotel bar in Netherlands.

Olga GaliukBut last year, at the end of the year, in December, we also received the award of Entre, the best cocktail bar of Netherlands. So, again, it all goes to the news. It all goes on the social media, printed magazines, and it also helps to have it on spot and on place. And locals as well love nice weather, sun, and our is amazing, so now sun is back to Netherlands. So we were in more concentration. Right? So I do believe that social media plays a great role in having your place busy and how you make pictures of your drinks, how you represent your cocktails, what is the storytelling behind each and every dish and cocktail. That's what makes guests interested, and they want to visit.

Olga GaliukNot to be the same than picture. As what is picture, the same has to be in reality. So the same consistency

the Future of Hospitalityis a key as well. True. True. And I'm kind of curious, like, how long would it take to to be, like, on the focus for the locals? Like, when you said, like, we did a change, invested a lot of PR, a lot of social. How long would it take until you said, like, okay. Locals now come to this place because they they want to come. Like, did it take, like, half a year or a few months? I mean More than a year?

Olga GaliukAround a year. If I yes. Around one year. So this is, a, you know, consistent hard job just to make it done for around one year, but, actually, we never stopped to do it. So we continue to, you know, encourage them to come, connect with also local pastries, with local environment. We are attending different events where locals are there just to have that connection. And, yeah, I think the most important is know the moment that, let's say, you already reached the level you want, you should not stop. You just need to continue doing what you are doing plus adding as well on top for new ideas.

Olga GaliukOtherwise, yeah, I think that the moment that you say, okay. I we are the best place, you can never be the best. There is always someone that can be working hard. It's easy to lose this space. So the most important, I think, is just to continue

the Future of Hospitalityworking on each aspect that we are doing now. Yeah. That's a really nice said that being the best is is is hard, but staying the best is even harder. Harder. It's totally true. But what I liked about this is that you said, like, it took one about one year to get those locals, and I know that not only for bars, but also for F and B and hotels. They want to also attract the locals because that's where the, you know, the the even the tourists want to go where the locals are. So that's how it also works. But if you know that the mindset is that it can take up to a year before you get there, and then you don't want it to be like a hype that locals come. They they take some pictures, put it on Instagram, and then they're gone and they switch for the next luminaire.

the Future of HospitalitySo staying on that mindset all the time of getting better and better and better, that's even more crucial, like you said. So I really like like this part. Thank you. Is there a specific moment that you are really, like, proud of that you said, like, okay. We did this with Luminaire, and you are super proud. Of course, you are one of the best bars in in Europe maybe. But is there some specific moment you can highlight that you say, like, we did this, like, kind of a story, and I'm super proud of what we did what we did there?

Olga GaliukI think that there are couple of moments. One one moment that will always stay in my memory is, of course, the opening party. You know, the day when you open the doors again. It's very exciting and it's, like, you know, the feeling that I think it's not compared to anything because, you know, it is like you are now showcasing what you were working on for around six months, and then you don't you want to bring all the best out of it. So I think and I would say that the opening party was one of the best event that happened in Amsterdam for quite a long period of time.

Olga GaliukAnd so this one. And then the New Year's party, I think that the last New Year's party, I'm also extremely proud of. It was the highest revenue generated so far on the New Year's Eve from the existence of this way, which was great. And I I would say that, you know, there are almost every day, there are special moments. We are making every day around minimum from 600 guests, and it comes to 1,000 guests daily. So it's quite you know, the operation is, of course, hectic, but then every day in the end when you say, okay. There were so many guests, and we are proudly saying we are very happy about it.

Olga GaliukYeah. And, of course, one more I think one more important part to add because we are aiming to be right and stage best cocktail bar. And serving 1,000 guests with cocktails, it's not the same than serving, let's say, forty, fifty guests serving them very precise and beautiful cocktails. And it took as well some time, to really find a way how to bring the consistency to each drink and how to, make the service very fast. Because, of course, if the guests come in, they want to have their drinks, on the table within, three, five minutes. Nobody wants to wait longer. And this was also one of the challenges that we overcome, and we work a lot with pre batching. We are working with we have a lab luminaire where we are creating the cocktails.

Olga GaliukSo it's a lot of, like, you know, the back area work, which is actually has to be done precisely before that the guest doesn't know about. And data, they don't know about it, but there is lot of things to be done prior to opening the doors. Yeah. For sure. They only see what they what they want to see. Yes. But in the back end, there's a whole process going on of

the Future of Hospitalitymaking it faster, making it better, tastier, what's it, etcetera, etcetera. And did the the rebranding and the success of the bar also had impact on the hotel in itself?

Olga GaliukYes. Of course. I would say that this is now the destination, and the guests, when they are booking the rooms, they, of course, check-in what, it's part of the guest journey. Right? Where should I go? What should I do? And having the one of the best rooftops of Netherlands on top of DoubleTree, it makes a huge difference, and the guests are booking together. I have also many of my regular that were with me in Dubai. They also always, you know, come in because they know if

the Future of Hospitalitythey like to party. Right? So then they know, okay. They have already you just need to take elevator, press the 11th Floor, and you are welcome to have a amazing time. So Yeah. You can you can go drunk to your room. No problem. Just take the elevator, and that's it. Nice. Nice. Nice to part also of being drunk and going taking the elevator. That's the the best practice.

Olga GaliukWe can help as well if needed.

the Future of HospitalityThat happens a lot? Or No. No. No. No. Normally, no. Normally, not. Okay then. And is there something that you took from your time from Dubai to The Netherlands? Like, something that because it's different, right, managing, I guess, something in Dubai and in The Netherlands. Is this something that you took from Dubai to The Netherlands?

Olga GaliukOf course. I mean, I spent in Dubai more than thirteen years, so it's quite a good chunk of my life that I spent there. And I'm happy about it because as a manager, it taught me a lot actually. I learned how to work under huge pressure, how to work long hours, how to manage completely different nationalities. Right? And, also, I would say that from the guest perspective, it's very international, but then also you have a little bit more accent on some other nationalities that need little bit different treatment. And then if you combine altogether, you become a very strong person emotionally and mentally as well and physically.

Olga GaliukSo for me, coming to Netherlands, actually, in the beginning, it was a bit complicated because the rules here are very precise when it comes to the employees. Right? It's eight hours working day. There must be two days off and etcetera, etcetera. So this was the first part which I had to really sit with human resources and to understand how does it work in Netherlands to combine all the rules together that I'm not in a trouble, I would say. I mean, it is one of the parts, but, of course, the part of luxury, it's as well another part that, you know, it's nice to have it in you so then you can also transfer it to the team that, okay. We really need to if we are the best place, we really need to be the best. And it means that we really need to ensure, let's say, guest comes, hostess must greet the guest, must escort to the table, show the menu, tell the storytelling, taking the jackets to the wardrobe, and as well the moment when the guest leaves, there must be a very warm part of saying goodbye, and we hope to see you soon again. So this is, like, the one that I also always say that this is very important.

Olga GaliukIn the end, that the guest leaves with beautiful memories and warm feeling about the place.

the Future of HospitalityRight. So you say, like, I I I guess that the beginning and the end is always super important. Right? So you focus on the on the beginning and the end, I guess. Is there something you think that most hotel F and B or even bars that they that's something that they really overlook, that they don't know how important it is, but it is super important that if they do this, they can become a better bar, better FMB, better what whatever it is? I

Olga Galiukthink maybe a couple of things that is good to concentrate on. As I also mentioned before, I think team is the most important that we really need to take care of them. I always say, you take care of your team, then they will take care about you and about your business. So this is my motto, one off. For as well, I think it's important to promote yourself not only as a hotel venue. So, you know, in social media, makes the things cool, make everything, like, the same as a stand alone venue. So for the guest, they lose that perception of it's a hotel bar, that it's actually it's just amazing cool place on top of the bar, I think that this is where it actually sometimes goes wrong when we just really follow all the possible rules of the hotel industry, but we don't really interact with the new ideas of what it can be done, actually, not considering that we are in the hotel.

Olga GaliukAnd as well, the third one, what I also mentioned before is the customer journey that it has to be visible already from the moment that the guest enters the hotel. There must be a pool already, some signs, some secret spot that will give you a hint about how cool actually the bar is so that the guest, when they enter, they don't feel worried. Okay. Where should I go? How how is the barracks to Syria, or what should I do? So even for us, we have something very cool that maybe it's nice to know. It's an experience elevator. So so it was a project of, actually, my general manager, Floris, and he put that project as a we have a very nice nice experience elevator that shows different videos of Luminaire, and it has some music so you get the feeling even before entering Luminaire that you are already, you know, going somewhere excite exciting and that something cool and great gonna happen. Wow. Nice.

the Future of HospitalityYeah. And is are there more parts? So in the elevator, have, of course, the as part of the guest journey, Luminaire. Yes. And is there are there other parts as well? So I guess that when somebody, of course, I don't know, he does a check-in or when what what else in the guest journey do you bring in Luminaire?

Olga GaliukHow does work? Concentrate actually a lot on the in house guest as well. So from the moment that the guest not even checking in, the moment that they booked already the room in the various channels, we sent them as well already, like, a newsletter and all the possible information of what they can do in the hotel in different venues. Where their breakfast, okay, you woke up, what you do? You go to the gym, then you have amazing breakfast. After that, maybe you want to have a wonderful coffee on the Luminaire Terrace, or we have as well a coffee place, Lot 61, in the same hotel. And then we explained them each each step. And in each room, we have as well, like, a tripods where the guests can see all the promotions every night of what is happening in Luminaire. Like, from 11AM up to the night, what is happening today, what we do today, or maybe you want to have a high tea or maybe today you feel like having a cocktail with a sunset.

Olga GaliukSo and this all journey, we keep an eye. And if the promotion changes, we, of course, update it.

the Future of HospitalityWow. Nice. Nice. So it's really focused on Luminaire is, like, a big, big part of the the hotel. Yes. Yes. Yes. Yes. Nice. And as well, one more important part is to have

Olga Galiukto always have programming. So each and every single day of Luminaire, we have something different. So as well for the same as for the in house guests and for locals that they know that if they come any different day of the week to Luminaire, they will experience something new, something different.

the Future of HospitalityWell, how do we do this? Like, how how can you make it new, like, two hundred sixty five days a year? Yes. We have an amazing team of

Olga Galiukmarketing, of f and b director, me, operations director, GM, and we always have brainstorming sessions every month minimum. And where we also we always say, okay. We want to do something. And we are not scared to have crazy ideas. So all the ideas are welcome, and then eventually we create something amazing out of it. And I say always, you know, there is no harm of trying. If something doesn't work, we change it to something that might work. But if we don't try, you don't try, then you will never know that what if it was one of the most successful

the Future of Hospitalityevent then? True. Totally true. It wants me go to makes me wanna go to Lumine now, but I have to keep working. Welcome. Thank you. Now my one of my last questions, this podcast is is, of course, called the future of hospitality. So you probably know what I'm going to ask. Like, how do you think the future of bars will look like in, for example, let's say, in five years from now? What will be different than what is going on now, do you think?

Olga GaliukI'm sure that it's gonna be different because now the hospitality is always, as well. It's changing drastically with every day, I would say, not even yearly. And I think that there will be, of course, more technologies. It will be I think that there are gonna be more ways to make them a service, let's say, more faster in terms of POS systems of how the orders are done, etcetera. So I think this is very important, and it will be nice if there will be more and more technologies coming in. From the perception of the guests as well, I think that from cocktails, there will be the trends are changing all the time, and all the bar guys, the bartenders, they are getting more and more, you know, energized and they make all the different changes as well. Like, let's say, for the Cocktails now, nobody just wants a normal mojito. Now you have a clarified mojito. So I'm really interested, and I really looking forward to see what's gonna happen in five years.

Olga GaliukI'm not sure what we're gonna do, but I'm sure it not will be not just as correct to Martini. It will be something more more pricing. That's for sure. Yes. And I think that also was within five years, the guests will be more and more open to visit hotel bars because they will know that there is a special standard that we keep in, and they will be they will know that if they go to hotels, they will get amazing service. Right? So this is what gonna also be one of the parts. Because until now, I think all over the world, there is still little bit of perception of should I go to the hotel bar, or should I go just in the city? But I think that I already can see that it's changing, and it's actually amazing to see. Wow. That's really amazing that

the Future of Hospitalityit's not that the bar is part of the hotel. It's more like the hotel is part of the bar. Like Yes. That that kind of mindset. Yes. Super nice. Yeah. I'm also really excited to see what will happen in the future because five years sounds like so long with the technology that's coming up. Maybe I can think of really crazy stuff, but, okay, that's another another episode. But we're almost out of time here. Is there something else that you want to say? It can be anything, whatever you want to say. Is there something else that you want to because we have to finish good. Right? That's the important Of course. Important part. Is this something you wanna say?

Olga GaliukCan be anything. I like to say, like, to everybody who is watching the podcast. I think, first of all, it's a great way to hear what other colleagues are doing in the same field, but also at the same time to get inspired. And from my personal journey, I would say, you know, the most important is to never give up and to always try new things and, you know, not to be scared of, let's say, changing the country to get to make your dream come true or to explore different promotions. It's always the most important to be active and to show as well the love of hospitality to your team because the moment that they know that you are the one that you love what you do, they will support you and they will be by your side because alone, you cannot do nothing.

Olga GaliukYou really need nice people around you that will be always with you and help you. So stay humble. And as we say in Hilton, hustle hustle like not tomorrow.

the Future of HospitalityNice. Nice. Yeah. Really inspiring, Olga. So I really thank you for your time. It was really a pleasure to have you and your energy. So I really thank you for your time, and I really look forward to coming to to Luminaire to see what kind of crazy idea you have for that specific day that I'm coming. Never know. Always welcome, and thank you as well for inviting me. Thank you.