Editorial Board   Guest Author

Mr. Araya

Andres Araya

Managing Director, Abadia Retuerta LeDomaine, Spain

A consummate hotel executive with 25 years of experience with leading luxury hotels worldwide, Chilean-born Andres Araya took the reins of Spain's exclusive and historic Abadía Retuerta LeDomaine hotel in 2010. During the first two years, he guided the 900-year-old abbey through a sensitive restoration to convert it to a unique hotel, that earned it an award from the European Union for conserving cultural heritage, and committed to making LeDomaine a property that would be on the wish list of every discerning global traveler. He opened the new hotel in March 2012 with the first complete butler service in Spain and in 2015 oversaw the addition of a spa that is among the best in Spain. As part of his F&B strategy to position LeDomaine as a world-class culinary destination, he partnered with one of the world's superstar chefs, Spaniard Andoni Aduriz; within two years, in 2014, the hotel had earned a Michelin Star. Today, LeDomaine is one of Spain's most renowned properties, recognized as the country's #1 hotel in several prestigious magazine and industry rankings, while the Abadía Retuerta wines have been recognized as being among the Top 100 Best in the World by Wine Spectator. Mr. Araya's distinguished career includes serving as managing director of internationally acclaimed, Five Diamond Las Ventanas al Paraiso in Los Cabos, Mexico, and holding executive positions with the Ajman Kempinski Hotel & Resort, United Arab Emirates; Conrad Cairo Hotel & Casino, Cairo, Egypt; St. Regis Aspen, Colorado; Sheraton María Isabel, Mexico City, and The Palace of the Lost City, Sun City, South Africa.

Please visit http://www.ledomaine.es for more information.

Mr. Araya can be contacted at 34983680368 or info@ledomaine.es

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.