Editorial Board   Guest Author

Mr. Candeias

Mario Candeias

General Manager, Espinas Hotels

Mario Candeias is a 25-year hotel veteran, currently leading the most ambitious Iranian hospitality project, Espinas Palace (Espinas Hotel Group), based in the vibrant metropolis of Tehran.  

He previously held key positions in the luxury arena in Portugal's benchmark hotel brands, Pestana Hotel Group and Tivoli Hotels & Resorts (at present owned by Minor Hotel Group, from Thailand).

He served as Regional Director and General Manager for the flagship geographic areas and properties of these two world renowned, several of them proudly under The Leading Hotels of the World affiliation. He has multi-property management experience, both urban and resort, and is credit with spearheading many advanced branding and marketing concepts and industry-wide events that helped advance the hospitality sector in the country.

Mr. Candeias also has an extensive consulting and teaching collaboration with prestigious academic institutions in Portugal and abroad, such as the faculty of Economics of the University of Algarve (Portugal) and Wisconsin-Stout Hotel School (ranked in the world's Top 10).

With a strong academic background, he has a base education in Hospitality Administration and Marketing Management in Portugal, plus an MBA. Faithful to his lifelong learning commitment, Mr. Candeias coursed several Executive Education programs abroad, namely Advanced Hospitality Programs at CORNELL School of Hotel Administration, NY, USA, and Ecole Hotelliere de LAUSANNE, Switzerland. He also studied Corporate Finance at HARVARD Business School, MA, USA, and INSEAD, Fontainebleau, France.

He has led seminars and master classes throughout the country, by request of Tourism & Hospitality related instituions. Topics covered range from Hotel Development to Operations, Destination Management and Competitiveness. Mr. Candeias is an avid reader and writer on Tourism and Hospitality, Economics and Management.


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

Mr. Candeias can be contacted at 982183844021 or mario.candeias@espinashotels.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.