Small projects, Big wins...
Nazca lines
Nazca lines
Nazca lines
Hotel de turistas de chala
6pm Fog
A hotel, a clif and a desert
Peru: Fog in the Pan American highway
The Hotel de turistas de Chala, village of Chala – 600 kilometers south of Lima, Peru - is located between Nazca lines and Arequipa.
Every day, around 6 pm - regardless of the season - a dense fog comes down covering both ends - north and south highway accesses to town.
In the north side, the Atiquipa hills and in the south the long cliffs, made the travelling uncomfortable and very risky after sundown, in both directions!
Situation:
Not enough rooms in the hotel; travelers sleeping in their cars; no Food & Beverage facilities after 9pm.
Action:
We set up extra beds in meeting rooms and hotel car garages; changed F&B operation to 24/7; trained Front Desk and night Security staff to help in Food prep and service!
Results:
In 3 months, Room revenue increased by 40% and F&B by 150%; this idea lead, years later, to build more rooms and epxnand service hours for F&B in the hotel.
Table side cooking
next morning... Galapagos island!
Four course dinner
Atahualpa last Inka Emperor
At this property, the most elegant and exclusive hotel in Guayaquil, we were able to upsell Food & Beverage - Restaurant, Coffee Shop, Room Service, Catering - reaching a very profitable 50% F&B contribution to hotel combined Rooms+F&B total sales
Ecuador: The night before Galapagos tours
Progressing in my hotelier life, I landed in Guayaquil, Ecuador, at The Atahualpa International Hotel, the most prestigious and elegant hotel in town.
I was hired as the Maître d' for the Restaurant and Ballroom - top of the building - both with a wonderful 360 degrees view of city buildings and magnificent Guayas River. My mentor & friend, exceptional Executive Chef Georg Eisenreich was running all kitchens in the hotel. Situation: Exquisite Continental menu restaurant, the best in town, unfortunately, with an exceptionally low Average Check.
Actions: a. Dinner Menu: A full four-course “table side cooking” with wines included - available for affluent local clients and for the international tourist groups staying in our hotel; for group members, this special dinner was served at last night in the city, before next morning departure for their Galapagos Island cruise. b. Local ballroom parties: We created a selection of eight desserts options - "table side cooking" also - for parties up to three hundred guests! Results: In 60 days, our F&B Average Check increased by 120% sales. Impact was 27% more to the net F&B department profit bottom line!
Actions: a. Dinner Menu: A full four-course “table side cooking” with wines included - available for affluent local clients and for the international tourist groups staying in our hotel; for group members, this special dinner was served at last night in the city, before next morning departure for their Galapagos Island cruise. b. Local ballroom parties: We created a selection of eight desserts options - "table side cooking" also - for parties up to three hundred guests! Results: In 60 days, our F&B Average Check increased by 120% sales. Impact was 27% more to the net F&B department profit bottom line!
Baked Carp
Cali es Cali...!
Fried Carp
Live Carp Fish Tank
Colombia: We run out of Carp fish!
In Germany aquaculture, the Trout farming is most popular; Carp fish comes second place..
I was F&B Director for Petecuy hotel in Cali, Colombia and found two interesting components:
The city had a strong German community and a several Carp aquaculture farms in the Cauca valley;
From that observation - took me some time to convince hotel owner Mr. Ovidio Pelaez and GM Mr. Hernando Maya to trust my idea!
Situation: Our Restaurant lacked “wow” factor to attract affluent local clientele from Cali; we needed something different, unique!
Actions: a. We contracted with aquaculture farms in the valley, near Cali, and committed full year supply!b. A Marketing and Sales campaign was in place, focused on the German Swiss and Austrian residents "choose your live Carp, we cook it your style!" c. We built a large fish tank at "El Quijote” the hotel restaurant in the second floor, d. Daily transported live Carps from the pond to our aquarium.
Result: F&B Lunch turnover went up 1.75 and Dinner 2.25 - Food Average Check grew 80%. All Carps depleted in 5 months!
Actions: a. We contracted with aquaculture farms in the valley, near Cali, and committed full year supply!b. A Marketing and Sales campaign was in place, focused on the German Swiss and Austrian residents "choose your live Carp, we cook it your style!" c. We built a large fish tank at "El Quijote” the hotel restaurant in the second floor, d. Daily transported live Carps from the pond to our aquarium.
Result: F&B Lunch turnover went up 1.75 and Dinner 2.25 - Food Average Check grew 80%. All Carps depleted in 5 months!
The Executive Hotel
Civil ceremony
South american currencies
Happy couple married at the hotel
Panama: A country full of Services!
During my time as GM for the Executive hotel, iconic property in Panama, I discovered how much oriented the entire country was to faciltate processes and to make people life easier - much easier - than in other countries in latinamerica!
From that observation - I decided that our hotel could be the one to offer "unique" services to our Guests, particularly, to those from south american countries. Situation: a. In neighbouring country Colombia, there was not a marriage civil ceremony. Panama had at that time a very flexible regulation for foreigners to stay in the country before being allowed to get married.
Action:
a. We strongly promoted a package "Get married in Panama" that included the RT ticket from Colombia - arranged with our friend Donaldo Pertuz - COPA Airlines Sales Manager, plus, judge services, All inclusive plan in the hotel for 7 nights, and copy of the marriage Certificate!
Result: a. For a year and half that we run the promotion, we got an additional 1,078 room nights per year, equivalent to 2.75% room occupancy!
The Gran Hotel Sula
kingsize bed and pillows Menu
Air purifiers and Minibars for junior Suites
large towels, robes and Steambath
Honduras: The junior suite and pillows menu
I came to work as GM for the Gran Hotel Sula - the emblematic business hotel in San Pedro Sula, Honduras - at the time when the Contra era was finishing, and the banana war started! As exiting GM and hotel owner, Mark Jacobson, put it ..."with three neighboring countries under turmoil, you have a clear challenge Emilio..."
Situation: The occupancy was difficult and the ADR worst! we needed to create a new "product" that would allow us to increase our room rates.
Action: a. new room type - we took 20% of our room inventory and remodeled to junior suite Quality level - steambath showers, deluxe bathroom amenities, orthopedic king size bed, pillow menu, full minibar, air purifiers, new TV sets, b. Aggressive sales promotions and in-house incentive for our reservation and front desk staff for up-selling the new rooms.
Result: Within 60 days of launching the program, the daily occupancy of the new Junior Suites was 90%; the notorious Value added to the rooms, allowed for rate increase of 35% compared to standard rooms. Our accumulated ADR went up 30% through the first year!
Situation: The occupancy was difficult and the ADR worst! we needed to create a new "product" that would allow us to increase our room rates.
Action: a. new room type - we took 20% of our room inventory and remodeled to junior suite Quality level - steambath showers, deluxe bathroom amenities, orthopedic king size bed, pillow menu, full minibar, air purifiers, new TV sets, b. Aggressive sales promotions and in-house incentive for our reservation and front desk staff for up-selling the new rooms.
Result: Within 60 days of launching the program, the daily occupancy of the new Junior Suites was 90%; the notorious Value added to the rooms, allowed for rate increase of 35% compared to standard rooms. Our accumulated ADR went up 30% through the first year!
Barcelo Bavaro Garden Hotel
Bavaro Garden spectacular view...
Too greasy food...
Much lighter food items....
Dominican Republic: Buffet line, greasy food
This was my first GM position in the Caribbean, a truly learning and full impact experience; amazing large operation of Barcelo in the DR.
Comfortable facilities, Beautiful sceneries!
Situation: The GSI (Guest Satisfaction Index), calculated every week, showed a low Food Quality rating. Numerous complaints about "too much grease in the food".... 60%
Action:
I found out that in Santo Domingo, the Capital city, a new vegetarian Restaurant and Academy started operations. Discussed with Excutive Chef, and selected a Team of young cooks, we enrolled them to learn about "light" Recipes,
Result: Within 30 days of reengineering the Buffet Menu - acctually we set-up a new section at the Buffet Line "light food - good for you" - the rating increased to 95%
Result: Within 30 days of reengineering the Buffet Menu - acctually we set-up a new section at the Buffet Line "light food - good for you" - the rating increased to 95%