Expansions & Renovations

Westin Grand Cayman Seven Mile Beach Debuts Multi-million Dollar Renovation

February 4, 2013 - Westin Grand Cayman Seven Mile Beach Resort & Spa is pleased to unveil a multi-million dollar resort renewal project. The oceanfront resort on the sparkling sands of Seven Mile Beach has introduced additions through all guest rooms, suites, public spaces, meeting spaces, the fitness center and the pool and beach experience. The renovation encompasses the following:

Fresh Caribbean Design and Enhanced Arrival Experience
The Leo A Daly design team led by Pat Miller and Kathy Armstrong, focused on creating a relaxed island atmosphere that rejuvenates resort guests throughout their stay. The renovation employs an eclectic mix of new materials in island colors, including shellstone, abaca rope, rattan, sea glass, and stained wood in soft blues and whites for a bright island glow. Upon entering the resort, guests are welcomed to a refreshed porte-cochère, featuring new landscaping and a renovated lobby that has a Caribbean bungalow atmosphere. Extensive work in the lobby includes enhanced architectural details such as repainted wainscot, columns and ceiling, as well as new furniture and an art collection with portrayals of local flora and fauna flanked by large mirrors in mother of pearl frames.

Best Beach & Pool Experience on the Island
Recently awarded the "Best Beach Resort" by Starwood Preferred guest members, the resort is situated on an exclusive and unrivaled stretch of Seven Mile Beach. The pristine white sand overlooking the Caribbean Sea spans 700 feet, and is just steps away from island restaurants, beach bars, and local attractions. Experience one of the top snorkeling options on the islands, Governor's Reef, which is easily accessible by taking a walk on the resort's beach.

As part of the renovation, the new Beach Ambassadors program was added to pamper guests from the moment they set foot on property -- from placing lounge chairs at sun worshippers' desired spots, to serving up creative frozen drink and beach grill orders.

The resort's freshwater swimming pool has also been upgraded with new surface and lighting, as well as an addition of poolside cabanas to round out the NEW Pool & Beach Experience, which incorporates activities such as Paddleboard Yoga, Water Aerobics and Children's Fitness programs.

Stylish Accommodations
Guest rooms and suites have been revamped to include new furniture, granite vanities, flat-screen plasma televisions, artwork, carpeting, Westin Heavenly Bed® linens and duvets, plush towels and Heavenly bath amenities. Guest bathrooms now feature polished marble flooring, freshly painted walls and striking snapshots by local photographer Patty Hinz. In 2013, Westin Heavenly Bath™ dual showerheads will also be added.

Award-Winning Southern Coastal Cuisine
Located in the culinary capital of the Caribbean, the resort features various dining options. Tortugas Beach Grill & Bar is a beachside restaurant that was also renovated, and offers local delicacies and creative cocktails. Additional resort dining options include the AAA Four Diamond-rated Casa Havana, Ferdinand's Caribbean Café and Café Soleil. NEW Executive Chef Farrell's cuisine is inspired by his Southern Coastal style. The food and beverage team purchases only the freshest ingredients from local Caymanian farmers and fishermen to incorporate coastal options such as oysters and caviar from the Gulf, and delicacies like spiny lobster from neighboring islands.

Resort-wide Refresh
The resort fitness center was also enhanced, and now features new equipment, flooring and fresh paint. In addition, the resort's renowned meeting and banquet space encompasses brand new modern carpeting and painting.

For more information or to make reservations at Westin Grand Cayman Seven Mile Beach Resort & Spa, please call (345) 945-3800 or visit www.westingrandcayman.com.

About Westin Grand Cayman Seven Mile Beach Resort & Spa

Stretching across eight acres along Seven Mile Beach on Grand Cayman Island, the 343-room resort is the ideal spot to unwind. With the surf's gentle rhythm and whispering palm trees to set the mood, this inspiring resort features every vacation and corporate meeting amenity. Most guest rooms offer breathtaking ocean-views. The grounds are home to the island's largest fresh water swimming pool, the full-service Hibiscus Spa, an engaging kids' club, exhilarating water sports, and more than 9,000-square-feet of indoor and 60,000 square feet of outdoor event space for memorable weddings and corporate incentive programs. Shopping and local attractions are steps away. For dining, select the intimate Casa Havana, an AAA Four Diamond restaurant, celebrated for its contemporary island cuisine with Cuban, South American and Caribbean influences; Ferdinand's Caribbean Café for traditional and inventive Caribbean dishes; Tortugas for lighter fare poolside; Cafe Soleil with tempting coffees, ice cream and snacks; and 24-hour in-room dining. www.westingrandcayman.com.

About Pyramid Resort Group

Pyramid Resort Group manages and asset manages a diverse portfolio of resorts in one of kind destinations across the United States and the Caribbean. These locations include Hawaii, Arizona, Florida and the Cayman Islands. Pyramid Resort Group delivers creative, engaging experiences for the leisure and group guest inclusive of golf, spa, fitness, dining, meetings, recreation, water sports, and cultural immersion. www.pyramidresortgroup.com.

Coming Up In The August Online Hotel Business Review


Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.