Editorial Board   Guest Author

Mr. Kipping

Martin Kipping

General Manager, Viceroy Zihuatanejo

Martin Kipping was appointed General Manager of Viceroy Zihuatanejo, the exclusive, 46-room beachfront resort on the Pacific Coast of Mexico, in 2013. He came to Zihuatanejo from Viceroy Anguilla, in Anguilla, BWI, where he was Resort Manager. Since arriving at the resort he has launched a number of new programs and projects designed to further Viceroy Zihuatanejo's reputation as one of Mexico's top luxury resorts while significantly enhancing the guest experience, including new culinary offerings, innovative amenities and services, and renovations of guest rooms and facilities. The precedent-setting Way to Wellness program, conceived by Mr. Kipping and launched in 2016, established Viceroy Zihuatanejo as the destination's leader in the health and wellness fields, offering guests an extensive array of activities designed to help reduce stress and explore lifestyle improvements while on vacation. The program reinforced Viceroy Hotel Group's brand promise, “Remember to Live,” an affirmation to create lifelong memories for each and every guest. Mr. Kipping has more than 20 years of luxury hospitality management experience. He began his hotel career in Washington DC and went on to serve in various positions at Four Seasons properties in Nevis, Boston, Costa Rica, and Las Vegas. A native of Germany, he attended Les Roche International School of Hotel Management in Bluche, Switzerland, earning a degree in Hospitality Management. He is a member of the Epicurean Charitable Foundation Las Vegas, a non-profit organization committed to enriching the lives of deserving and talented local students who are passionate about a career in hospitality or the culinary arts and to making a difference in the community.

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

Mr. Kipping can be contacted at 527555555500 or vz.info@viceroyhotelsandresorts.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.