Mr. Hopkin

Sir Royston Hopkin

Owner & Chairman

Spice Island Beach Resort

Sir Royston O. Hopkin KCMG, is a dedicated philanthropist and owner and chairman of the award-winning Spice Island Beach Resort in Grenada. He has had an extensive and distinguished career in the hospitality and tourism industry spanning more than 48 years of contributions to his home country, Grenada, and the entire Caribbean region.

Sir Royston began his tourism career when he joined the family business at the Ross Point Inn in 1965, and at the age of 20, he was appointed to the Grenada Board of Tourism where he served for 18 consecutive years. He holds the distinction of being the first Grenadian to be elected president of the Grenada Hotel Association (an accomplishment at the age of 24), a position he held 14 times.

At a regional level, Sir Royston has served on the board of the Caribbean Hotel & Tourism Association (CHTA), and since 1970, has held numerous positions including director, vice president, president and chairman. During his tenure with CHTA, he founded the Small Hotels Committee, which today is still one of the most important sub-committees. He has also served on the board of the Caribbean Tourism Organization (CTO).

Sir Royston is the recipient of several prestigious awards including the coveted CHTA “Hotelier of the Year” honor, Lifetime Achievement Award from both CTO and CHTA, Grenada’s Silver Anniversary Independence Awards for 25 years of dedicated service, and several other awards from the Grenada Hotel Association. Perhaps his greatest honor occurred in December 2004, when Her Majesty Queen Elizabeth II graciously conferred the title of Knight Commander of The Most Distinguished Order of St. Michael and St. George (KCMG) for his contribution to tourism in Grenada and throughout the Caribbean.

Sir Royston is married to Lady Betty Hopkin and has three children, Ryan, Nerissa and Janelle.

Mr. Hopkin can be contacted at 473-444-4258 or info@spicebeachresort.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.