HOTEL Signs With Hyatt to Rebrand Cleviá Grand Leon to Hyatt Centric Campestre Leon Expected in Q1 2019

Mexico, Mexico City. January 28, 2019

Grupo Hotelero Santa Fe, S.A.B. Of C.V. (BMV: HOTEL) ("HOTEL" or "the Company"), one of the leading companies in the hotel industry in Mexico, announces the signing of a franchise agreement with Hyatt for Hyatt Centric Campestre Leon, which will be rebranded from Cleviá Grand Leon. This 5-star hotel in León, Guanajuato, Mexico, has 140 rooms and is located in “Puerta Bajío,” a premium location in a mixed-use real estate development including a shopping mall, residential apartments and office space. It is in the north of the city in the “zona dorada,” one of the fastest growing areas in the city. The hotel's brand change is expected in Q1 2019.

This is the first franchise agreement that HOTEL signs with Hyatt and the first Hyatt Centric hotel to open in the country. The company is evaluating other possible future projects with Hyatt.

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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.