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 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.
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