Editorial Board   Guest Author

Mr. Quintana

David Quintana

VP Strategy & Development, Grupo Xcaret

David Quintana is an award-winning architect and the Vice President of Strategy and Development for Grupo Xcaret, the leader in sustainable and socially responsible tourism in the Mexican Caribbean.

Mr. Quintana's unique vision and diverse experience led him to incorporate innovative and sustainable concepts when designing Hotel Xcaret, an eco-conscious resort that highlights the very best of Mexico while redefining the traditional all-inclusive concept. Passionate about finding ways to exhibit Mexico's unique culture and nature, Quintana continuously seeks innovative ways to bring the region's distinctive offerings to life in a way that has never been seen or done before.

Mr. Quintana's father, Miguel Quintana Pali, a renowned architect and President and CEO of Grupo Xcaret, inspired him to purse his current career path. The father/son duo has worked together on multiple projects in the past, such as developing Xenses, a half-day recreational park that awakens visitors' senses and challenges their perceptions through sensorial journeys in water, air and land.

Mr. Quintana's goal during the construction of Hotel Xcaret Mexico was to ensure that guests kept Mexico in their memory as a result of the uniquely crafted experiences offered throughout the property. He successfully captured the country's eclectic culture by integrating locally-inspired design, style and architecture. The hotel features 900 spacious guest suites, 11 distinct dining destinations, multiple swimming pools, a world-class spa and wellness center.

Apart from his expertise in architecture and design, Mr. Quintana has helped shape Hotel Xcaret Mexico as a place that represents every aspect of the vibrant destination through all forms of art, including top-class gastronomy, culture and music.

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

Mr. Quintana can be contacted at dquintana@experienciasxcaret.com.mx

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.