Editorial Board   Guest Author

Mr. Pilurzu

Federico Pilurzu

General Manager, Cala Luna Boutique Hotel & Villas

Federico Pilurzu is the General Manager of Cala Luna Boutique Hotel & Villas in Tamarindo, Costa Rica. He is a former pro surfer who left Italy at the age of 11 and has since called Costa Rica home. Although he is recognized for his competitive surfing achievements, in recent years, his focus has shifted towards entrepreneurship and projects like Cala Luna, where he has spearheaded a culture of change for over seven years.

Mr. Pilurzu touts a Golden Circle method of hospitality, rounding out pillars that inspire guests to adopt green practices beyond check-out and into everyday life. By adapting technology, energy conservation, and keen partnerships, Mr. Pilurzu's sustainability mission has positioned Cala Luna as one of the region's greenest hotel options. From nature conservation and community integration to the development of local arts, organic and seasonal farming, and authentic, transformative experiences, Mr. Pilurzu aims to impact others through local connections, cultural insight, and a sustainable approach that spans far beyond Cala Luna and Tamarindo.

Under Federico's vision, Cala Luna offers complimentary yoga and sound bowl therapy classes that are also open to the hotel employees to enjoy—promoting a healthy lifestyle among guests and the hotel's personnel. Recently, Mr. Pilurzu was one of the organizers of "La Senda Music Festival," a music event that combines art and music while encouraging messages of wellness and environmental sustainability. The festival aims to push the sense of community and wellbeing, taking place at La Senda. With his continued passion for developing business in Costa Rica and giving back to the country, Mr. Pilurzu has become a living example of Costa Rica's motto, "Pura Vida."

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

Mr. Pilurzu can be contacted at +506 26530214 or info@calaluna.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.