Editorial Board   Guest Author

Mr. Bush

Christopher Bush

Executive Vice President, Canyon Equity LLC

Christopher Bush has acquired broad operational and re-positioning experience in the luxury hospitality segment. A native of the UK, Mr. Bush's multi-faceted career has taken him to five countries across three continents.

As Executive Vice President of Canyon Equity LLC, Mr. Bush is one of the executives who in 2005 formed the original core of this resort development and acquisition firm based near San Francisco.

Mr. Bush heads up asset management for the company's six operating resorts. Canyon's properties include three Aman resorts, namely Le Melezin in the French Alps, Amangiri in Utah, and Amangani at Jackson Hole, also the Four Seasons Resort Rancho Encantado in Santa Fe, and the Jean-Michel Cousteau Resort in Fiji.

Canyon Equity developed the ultra-luxury Amangiri resort (Utah) from the ground up, opening in October 2009. The resort was an immediate success and has been the recipient of innumerable awards and accolades in the short time since its opening.

Mr. Bush also directs Canyon's hotel management subsidiary, Canyon Hotel & Resorts, which currently manages the Jean-Michel Cousteau Resort in the Fiji Islands. This entity is set up to take additional resorts under its management as the company expands. Mr. Bush has managed some very notable hotels and resorts including Jumby Bay in Antigua, The Stanford Court in San Francisco, Palmilla Resort in Los Cabos, Mexico, and Pinehurst Resort in North Carolina.

Earlier assignments include Regional Director of Marketing for Princes Hotels, based in Los Angeles and Director of Marketing for the 850-room Maria-Isabel Hotel in Mexico City

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

Mr. Bush can be contacted at 415-925-8000 or cbush@canyonequity.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.