Acquisitions & Hotel Openings

Grand Hyatt Baha Mar Celebrates Ribbon Cutting Ceremony Marking the Official Launch of Operations Led by General Manager Scott Allen

NASSAU, BS. April 25, 2017 – Grand Hyatt Baha Mar today celebrated a ribbon cutting ceremony, marking the official launch of operations at the highly-anticipated Baha Mar Resort. The hotel will begin accepting reservations for guests arriving as of May 29, 2017.

“Grand Hyatt Baha Mar will be the first hotel to open at the prestigious Baha Mar Resort and will offer an extraordinary new resort destination for travelers visiting The Bahamas,” said Scott Allen, general manager, Grand Hyatt Baha Mar. “Grand Hyatt Baha Mar has been designed to celebrate all that is iconic in the destination, while still embodying the perfect touch of classic luxury. With an array of multi-cultural dining venues, high-end spa and fitness centers, spectacular entertainment and meeting spaces, and a sophisticated, yet personal, approach, this hotel is set to become a premier resort destination in the Caribbean.”

Set on the tropical retreat of Nassau and situated on the coveted stretch of New Providence, Grand Hyatt Baha Mar combines an effortless luxury ambiance with Bahamian-inspired design and hospitality in a beautiful resort setting. The vibrant oceanfront oasis boasts direct beach access to the resort’s Beach Sanctuary, water sports and seven pools, as well as Bahamian art featuring local artists, upscale retail shops and nightly live entertainment. When fully operational, Grand Hyatt Baha Mar will offer 1,800 ocean, fountain and island-view guestrooms, including 230 luxury suites, and some of the region’s most modern amenities, as well as more than 20 food and dining outlets from a fresh seafood grill and conch shack to a Pan-Asian noodle bar.

“We are eager to unveil Grand Hyatt Baha Mar, and it is an honor for us to be part of the Baha Mar family. Grand Hyatt Baha Mar will be a significant addition to Hyatt’s portfolio in the Caribbean and the resort is meticulously designed to exemplify the Grand Hyatt brand’s signature level of grandeur. The resort will raise the bar for hospitality in the Bahamas through elevated quality and fine attention to detail,” said Myles McGourty, senior vice president, Latin America and Caribbean, Hyatt.

Guests will have the opportunity to enjoy a wide range of services within the expansive Baha Mar Resort, including: a 30,000 square feet ESPA Spa; 100,000 square foot casino that features 1,140 slots, 119 game tables and one-of-a-kind direct ocean views; Jack Nicklaus Signature Design golf course; state-of-the-art tennis courts and facilities; and The Baha Mar Convention, Art and Entertainment Center. Many of these amenities are operational today.

For more information and reservations, please visit bahamar.grand.hyatt.com.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

About Grand Hyatt Baha Mar

Celebrating the ocean, culture and spirit of The Bahamas, Grand Hyatt Baha Mar is a spectacular luxury resort located on the picturesque island of New Providence in Nassau. With stunning views of the ocean and green coastal fairways, Grand Hyatt Baha Mar is a sanctuary of natural beauty, dramatic architecture, art, and modern luxury. The oceanfront haven boasts 1,800 opulent guestrooms, including 230 suites that comprise one, two and three bedroom residences with lavish amenities and contemporary décor. Designed to become the preferred venue for international incentives, meetings and events, Grand Hyatt Baha Mar will manage The Baha Mar Convention, Art and Entertainment Center, the destination’s 200,000 square foot indoor and outdoor convention facility. At Grand Hyatt Baha Mar, guests can experience a 100,000-square-foot casino with 1,140 slots and 119 table games, indulge in the destination’s 30,000- square-foot ESPA Spa, splurge at high-end retail shops, and savor innovative cuisine at more than 20 restaurants, bars and lounges. A white sand beach with water sports, seven pools, The Racquet Club at Baha Mar, a Jack Nicklaus Signature Design golf course, and a vibrant nightclub will ensure no shortage of activities and fun, accented by unforgettable Bahamian hospitality. For more information visit bahamar.grand.hyatt.com.

Contact:
Carla Santiago
carla.santiago@hyatt.com
+1 305 779 2207

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.