Acquisitions & Hotel Openings

Solmar Group to Introduce Grand Solmar at Rancho San Lucas Resort in Cabo San Lucas

LOS CABOS, MX. April 26, 2017 - The Solmar Group is expanding its footprint in Los Cabos with the opening of a new luxury resort on the region's Pacific coast. The hotel will be part of Rancho San Lucas, an 834-acre oceanfront Real Estate and Resort development, also under the umbrella of the hospitality group.

Grand Solmar at Rancho San Lucas Resort will be the newest addition to a collection of five existing properties. The resort will enjoy an unmatched location complete with private roads and surrounded by 1.2 miles of pristine shoreline and golden sand dunes.

"We are delighted to be part of Rancho San Lucas' initial phase and look forward to continue growing the brand's presence in this region," said Ricardo Orozco, vice president of operations. "This will be the continuation of the Solmar Legacy, which has remained a key player in Los Cabos tourism since the late 60s," he added.

Grand Solmar at Rancho San Lucas will be modeled after the award-winning, Grand Solmar Land's End Resort & Spa in Cabo San Lucas. The resort, which is slated to receive its first visitors December 20, is being built with sense of place top of mind, featuring architectural styles that are closely integrated with the surrounding environment, coastal palettes, hand-chiseled stone and intricate ceramic designs that represent the embodiment of a contemporary Baja lifestyle.

The resort will also include Solmar's signature range of deluxe amenities including full kitchens with marble counters, private terraces, separate seating areas and ceramic-tiled baths, some offering ocean views. Other amenities include an extensive salt water lagoon, a mini salt water park with slides and pools for children to enjoy, beauty salon, spa, fitness center, two story fine dining restaurant, mini market and infinity edge pools with swim-up bars.

For more information please visit: http://www.grandsolmarranchosanlucas.com

About Solmar Group

Established in 1973 Solmar Group includes a collection of seven all-suite resorts offering guests the highest quality of service and hospitality and the master-planned private resort community of Rancho San Lucas. Within the past year, two of the group's properties; Playa Grande Resort and Spa as well as the Solmar Resort and Beach Club were awarded the RCI Gold Grown Resort Award. Additionally, TripAdvisor recognized Grand Solmar Land's End Resort & Spa among TripAdvisor's Traveler's Choice Awards. The property was ranked 7th among the Top 25 Hotels in Mexico and received TripAdvisor's Certificate of Excellence. For more information about Solmar Group, visit www.solmar.com.

About Rancho San Lucas

Rancho San Lucas is located on the Pacific Coast, 20-minutes from downtown Cabo San Lucas. An 834-acre master-plan that will complete phase one by winter 2017 with the opening of the Grand Solmar at Rancho San Lucas the Residences at Rancho San Lucas. Rancho San Lucas is currently offering real estate investment opportunities at The Villas and The Estates with single-family residences, oceanfront estate homes and condominiums. For more information about Rancho San Lucas, visit www.ranchosanlucas.com.

Contact:
Amy Sedeño
asedeno@ciicnews.com
305-677-3904

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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.