Editorial Board   Guest Author

Mr. Biemans

Ewald Biemans

Owner & Chief Executive Officer, Bucuti & Tara Beach Resort

Ewald Biemans is owner and CEO of Bucuti & Tara Beach Resort in Aruba. A noted environmentalist, he has steadfastly led the Eagle Beach property to become the Caribbean's first carbon neutral hotel.

Bucuti & Tara is a 104-room, adults-only enclave on the powdery white sands and turquoise water of famed Eagle Beach, named one of the "Dream Beaches of the World." Averaging a 95 percent year-round occupancy, the property is a testament that sustainability and a memorable vacation can be mutually inclusive.

A celebrated hotelier, Mr. Biemans has simultaneously led Bucuti & Tara to become the No. 1 Hotel for Romance - Caribbean and Top 10 Hotel for Romance in the World per TripAdvisor. It is heralded by Travel + Leisure, Conde Nast Traveler, Forbes, Barron's and beyond for its highly personalized guest experience centered on romance, sustainability and wellness.

Mr. Biemans is a frequent guest speaker and panelist throughout the world. He is highly involved in industry and community organizations from training hoteliers to spearheading legal initiatives to protect the environment. Mr. Biemans is a long-serving board member of the Aruba Hotel & Tourism Association, is a Platinum sponsor of CREST and an eco-pioneer in the Caribbean Hotel & Tourism Association.

Mr. Biemans served as an expert at the United Nations Foundation in Washington D.C. for the 2017 forum in recognition of the UN's International Year of Sustainable Tourism for Development. His goal is to be a resource for other hoteliers to replicate sustainability initiatives throughout their properties.

As an industry leader, Bucuti & Tara Beach Resort is the most eco-certified resort in the Caribbean. In addition to being achieving carbon neutral certification, LEED Silver, Green Globe Platinum, ISO 14001, ISO 9001 and Travelife Gold. Green Globe named it the World's Most Sustainable Hotel/Resort in 2016.

Mr. Biemans has personally been honored numerous times over the years regionally and internationally including as Hotelier of the Year, the Caribbean's Green Hotelier of the Year and in 2017 with a special Gold Adrian Award as a Sustainable Leader presented by HSMAI and National Geographic Traveler.

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

Mr. Biemans can be contacted at +297 583-1100 or Biemans@bucuti.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.