Editorial Board   Guest Author

Mr. Biemans

Ewald Biemans

Owner & Chief Executive Officer, Bucuti & Tara Beach Resort

Ewald Biemans is owner and CEO of Bucuti & Tara Beach Resort in Aruba. A noted environmentalist, he has steadfastly led the Eagle Beach property to become the Caribbean's first carbon neutral hotel.

Bucuti & Tara is a 104-room, adults-only enclave on the powdery white sands and turquoise water of famed Eagle Beach, named one of the "Dream Beaches of the World." Averaging a 95 percent year-round occupancy, the property is a testament that sustainability and a memorable vacation can be mutually inclusive.

A celebrated hotelier, Mr. Biemans has simultaneously led Bucuti & Tara to become the No. 1 Hotel for Romance - Caribbean and Top 10 Hotel for Romance in the World per TripAdvisor. It is heralded by Travel + Leisure, Conde Nast Traveler, Forbes, Barron's and beyond for its highly personalized guest experience centered on romance, sustainability and wellness.

Mr. Biemans is a frequent guest speaker and panelist throughout the world. He is highly involved in industry and community organizations from training hoteliers to spearheading legal initiatives to protect the environment. Mr. Biemans is a long-serving board member of the Aruba Hotel & Tourism Association, is a Platinum sponsor of CREST and an eco-pioneer in the Caribbean Hotel & Tourism Association.

Mr. Biemans served as an expert at the United Nations Foundation in Washington D.C. for the 2017 forum in recognition of the UN's International Year of Sustainable Tourism for Development. His goal is to be a resource for other hoteliers to replicate sustainability initiatives throughout their properties.

As an industry leader, Bucuti & Tara Beach Resort is the most eco-certified resort in the Caribbean. In addition to being achieving carbon neutral certification, LEED Silver, Green Globe Platinum, ISO 14001, ISO 9001 and Travelife Gold. Green Globe named it the World's Most Sustainable Hotel/Resort in 2016.

Mr. Biemans has personally been honored numerous times over the years regionally and internationally including as Hotelier of the Year, the Caribbean's Green Hotelier of the Year and in 2017 with a special Gold Adrian Award as a Sustainable Leader presented by HSMAI and National Geographic Traveler.

Please visit http://www.bucuti.com for more information.

Mr. Biemans can be contacted at +297 5831100 or Biemans@bucuti.com

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.