Editorial Board   

Mr. Rey Fernandez

Reynaldo Rey Fernandez

General Manager, AC Hotel San Juan Condado

Reynaldo Rey Fernandez joined AC Hotel San Juan Condado in 2016 and today serves as the hotel's General Manager. He is responsible for overseeing the general administration of the hotel, sales positioning, revenue generation as well as top and bottom line deliverables. With over 21 years of experience in the hospitality industry, Mr. Rey Fernández began his career within Marriott International, Inc. in 2002 at the San Juan Marriott Resort & Stellaris Casino serving as a Supervisor of Recreation. After few years and many promotions, in October 2016 he ascended to his current position at the AC Hotel San Juan Condado where he was an integral contributor to the hotel's opening, which took place on April 12, 2017. Mr. Rey Fernandez received the JW Marriott Award of Excellence in 2009 for his exemplary performance, character and dedication. The AC Hotel San Juan Condado celebrates the beauty of stylish modern design with its European soul and Spanish roots. Making a stylish entrance in Puerto Rico's Condado neighborhood, the sleek new hotel is perfectly located in the center of the district and steps away from the beach. The contemporary hotel will feature refined, modern design guest rooms, a rooftop terrace, a relaxing lounge area as well as an innovative European and Puerto Rican beverage and food service fusion. Mr. Rey Fernandez is thrilled to bring this new breed of lifestyle hotel to the urban and culturally rich capital of Puerto Rico - AC Hotel San Juan Condado by Marriott is designed for creative, entrepreneurial spirits who are constantly on the go and who appreciate the oasis of a contemporary hotel that allows them to welcome moments of tranquility, be present and connect with others.

Please visit http://www.marriott.com/hotels/travel/sjuac-ac-hotel-san-juan-condado/ for more information.

Mr. Rey Fernandez can be contacted at 1+787-827-7280 or Rfernandez@achotelsj.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.