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 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.