The Hyatt Centric Brand Debuts in Mexico With the Opening of Hyatt Centric Campestre Leon

USA, Chicago, Illinois. August 26, 2019

Hyatt Hotels Corporation (NYSE:H) today announced the opening of the 140-room Hyatt Centric Campestre Leon, marking the Hyatt Centric brand's entry into Mexico. Hyatt Centric Campestre Leon is the latest hotel to join the global Hyatt Centric portfolio that is designed for a growing segment of savvy explorers seeking shareable moments to inspire others. The Hyatt Centric brand currently has 26 properties across 12 countries, including the U.S., Chile, Peru, Uruguay, France, Japan, Spain and more.

Situated within Puerta Bajio, a leading mixed-use development in Leon's "Golden Zone" area, the city's epicenter of business and commerce, Hyatt Centric Campestre Leon was rebranded from Cleviá Grand Hotel León and is managed by Grupo Hotelero Santa Fe. Featuring 140 guest rooms and a vibrant rooftop bar, Hyatt Centric Campestre Leon comes to life with locally inspired décor, furniture and finishes. This premium hotel is situated within one of the fastest growing areas in Leon, which is approximately one hour from Mexico City by plane.

"We are thrilled to announce the opening of Hyatt Centric Campestre Leon, which connects in-the-now guests to the heart of the action so they never miss a moment of adventure in one of Mexico's most thriving industrial destinations," said George Vizer, senior vice president, Americas franchise operations, Hyatt. "With this new addition, Hyatt continues its strong brand growth in the region and introduces the Hyatt Centric brand to Mexico, one of the most significant destinations throughout Latin America."

Hyatt Centric Campestre Leon features redesigned guestrooms with floor-to-ceiling windows, oversized, ergonomic workspaces that meet guests' business needs, and approximately 6,800 square feet of flexible meeting and event spaces offering the ideal social spaces to connect with others for business meetings and events. Featuring an expansive atrium-style lobby with shareworthy artwork from local artists, an outdoor swimming pool on the ninth floor complete with sweeping city views, gym and a kids club, the hotel also houses Cien Tios gourmet cantina and Xilote, a concept restaurant offering authentic Mexican cuisine and an extensive variety of specialty tequilas and mezcals. With a passionately engaged team, the hotel's programming is ideal for socially connected guests.

As part of its transition to the Hyatt Centric brand, the hotel now features new in-room Hyatt Centric amenities including the all-natural bath essentials line BeeKind®, Drybar Buttercup salon-quality blow-dryers, and a Keurig® pod coffee maker.

"The state of Guanajuato is rich in culture and history, and the city of Leon continues to grow as a buzzing business hub, which will allow us to introduce the vision of this brand in combination with superior accommodations and intuitive service for those travelers who have the spirit to discover and explore," said Francisco Medina Elizalde CEO, Grupo Hotelero Santa Fe.

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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.