Editorial Board   Guest Author

Mr. Grenoble

Mark Grenoble

President, Enchantment Group

Mark Grenoble is the President of Enchantment Group. He founded the firm in effort to meet the growing market demand for providing proven experience in developing and managing all aspects of resorts and spas. Currently, Enchantment Group's portfolio includes Enchantment Resort, Mii amo, the Tides Inn, and the Golden Eagle Golf Course in Irvington, VA. Mr. Grenoble draws on a unique collection of skills that encompasses every facet of resort operations, from creating concepts, pre-opening strategies and systems for all departments to managing effective recruitment, training and retention programs, and developing highly profitable retail design and merchandise programs. Mr. Grenoble and his Mii amo team pioneered a number of destination spa industry firsts: first to create common guest arrival and departure days that maximize occupancy and revenue; first to feature full 60- and 90-minute treatment sessions, and first to offer alcohol, including organic and biodynamic wines. Mii amo was named “World's Best Destination Spa” in 2007 and 2009 by the readers of Travel + Leisure magazine. Also named in the 2009 Travel + Leisure World's Best Survey, Enchantment Resort was ranked the #1 Resort in Arizona and the Tides Inn was ranked the #1 Resort in Virginia. Prior to joining Enchantment Resort in 1993 and developing Enchantment Group in 2007, Mr. Grenoble served as Vice President and General Manager of a major real estate development and management company and managed a $250 million real estate portfolio. In addition, he has held sales and operational positions with Omni Hotels, Americana Hotels and properties in New York, Hawaii and California. In 2009, Mr. Grenoble was named Arizona's Tourism Champion of the Year by the Arizona Governor.

Mr. Grenoble can be contacted at 480-264-3015 or mark@enchantmentgroup.com

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.