Business & Finance

Grenada: Accelerating to Full Recovery

GRENADA, October 12, 2005. Grenada was wrecked by the might of Hurricane Ivan over a year ago. Losing some 90 per cent of her homes Grenada is now accelerating to a full recovery. The Grenada Board of Tourism reports that efforts to rebuild and enhance the tourism industry are successful, with new and enhanced attractions available and most of the hotels now open.

"One year into the rebuilding of Grenada, all hands are on deck to 'Build Back Better' and recreate a destination that truly reflects the capacity of Grenada to deliver services that exceed visitor expectations," said Naline Joseph, Head of Marketing for the Grenada Board of Tourism.

Currently, as it relates to the accommodation sub-sector, 1,087 rooms are available for occupancy. This constitutes approximately 68% of the room stock on the island. By the end of 2005, 90% of the pre-Hurricane Ivan room stock will be functional. Among those that will commence operations are the newly upgraded 80-room Coyaba Beach Resort and the 64-room Spice Island Beach Resort. Recent months have also seen the reopening of the renovated Blue Horizons Garden Resort and the Grenadian by Rex Resorts. The brand new Ki Ki Apartments, offering 17 apartments, also debuted recently near True Blue Bay.

The tourism product mix has been further enhanced with the introduction of adventure river tubing as Grenada's newest attraction and new video and audio equipment for the whale-watching experience with First Impressions.

Tourism Services Limited, a company specialising in Grenada adventure jeep and mountain biking, is now offering adventure tubing tours at the Balthazar River. The 60-90 minute tour package is US$45 per person and includes equipment, safety briefing and refreshment.

Training for taxi drivers, water taxi operators, ground tour operators, tourist vendors, managers, workers, and owners of hotels, as well as construction workers, received major priority during the summer.

"This was structured to ensure that the beginning of the new tourist season will take place in an environment that is equipped with fully trained and highly motivated service providers and stakeholders," added Joseph.

The cruise aspect of the industry is being upgraded as the second phase of the new cruise ship port and terminal project nears completion. The inclusion of duty-free shopping facilities and other commercial retail outlets in this multi-million dollar project will enhance the experiences that arriving passengers will have in Grenada.

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.