Editorial Board   Guest Author

Mr. Fernandez

Eduardo Fernandez

General Manager, Sonesta Fort Lauderdale Beach

Eduardo Fernandez is a seasoned hospitality industry professional with more than 30 years of diverse hospitality experience.

Mr. Fernandez began his hospitality education with the Institut de Tourisme & D'Hotellerie du Quebec for hotel management and later, Barry University for a bachelor's degree in management. He went on to launch his career at Le Centre Sheraton Hotel and Towers in Montreal and managed numerous properties for Sheraton Hotels and Resorts in Boston, New York, Delaware and Miami. He then went on to work with Starwood Hotels & Resorts, and managed various properties for W Hotels.

Mr. Fernandez spent two years serving as general manager of B Ocean Fort Lauderdale, where he played a key role in the successful turnaround of B Hotels & Resorts' flagship hotel. Upon the 2014 sale of B Ocean, he was retained as general manager, and has since helped seamlessly transition the property into a successful new addition to the Sonesta Hotel & Resorts portfolio.

Mr. Fernandez is heavily involved in the local business community. He is the chairman of the Beach Business Improvement District for the City of Fort Lauderdale (4 years) and chairman of the Beach Council for the Greater Fort Lauderdale Chamber of Commerce. He also sits on the boards of the Florida Restaurant & Lodging Association, Broward Chapter, as immediate past president and the Greater Fort Lauderdale Chamber of Commerce. He is a part of the Greater Fort Lauderdale GM Council and also sits on the Broward Tourism Coalition Council.

As general manager, Mr. Fernandez maintains the operations of the property, featuring 240 guestrooms boasting panoramic views of Fort Lauderdale Beach or the Intracoastal Waterway. Opened in April 2019, he also supports Steelpan, the hotel's Caribbean-American fusion ocean-front restaurant.

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

Mr. Fernandez can be contacted at +1 954-315-1460 or EFernandez@sonesta.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.