Acquisitions & Hotel Openings

Elegant Hotels Group Acquires Treasure Beach Hotel in Barbados

BARBADOS. May 18, 2017 - Elegant Hotels Group has acquired Treasure Beach in Barbados, a charming boutique hotel on Barbados' west coast, in a sales agreement that was finalized on May 5, 2017.

Treasure Beach is a 4-star, 35-room hotel in Paynes Bay, in the parish of St. James in Barbados. It is the adjoining property to Elegant Hotels’ Tamarind hotel, which in turn is situated next to Daphne’s and The House, which are also owned by the Group. As a result, the acquisition will mean that four of the now seven Elegant Hotels’ Barbados properties will account for a continuous 300 metre stretch of the prestigious west coast, or “Platinum Coast”, of Barbados. Treasure Beach occupies around 1.18 acres of land, and its amenities include a swimming pool, spa, and restaurant.

The hotel will be operated under the existing brand until the end of July 2017, whereupon it will be closed. Upon completion of the sales agreement in May and up to the closure date in July, Elegant Hotels will operate the hotel within the framework of its current product offering. During the closure, it will be refurbished, repositioned, and ultimately re-priced before being rebranded as ‘Treasure Beach by Elegant Hotels’, and it is expected to re-open for business at the start of November 2017. The Group plans to operate Treasure Beach as an adults-only European Plan hotel with an emphasis on a high-quality food offering. Guests of Treasure Beach will also be able to make use of the facilities of the neighbouring Tamarind hotel.

"We are delighted to be acquiring such an attractive, well known asset in one of the most desirable locations in Barbados so close to a number of our other sites. Set on the most idyllic of the island’s legendary beaches on the west and south coasts, each of our hotels features unique attributes and a distinctive personality. Together, they offer styles to suit every taste, from classic to contemporary, family-friendly to adults-only and traditional to all-inclusive. The hotels share a commitment to superb service and fine culinary experiences, and provide the ultimate beach and water sports environment for their guests. We see enormous potential for Treasure Beach, and we are excited about the prospect of creating a resort that will complement our existing portfolio and meet the exacting standards that our guests have come to expect from Elegant Hotels," said Sunil Chatrani, Elegant Hotels Group Chief Executive Officer.

Following our successful launch of Waves Hotel & Spa by Elegant Hotels last August and on the heels of its recent announcement regarding the management and sales and marketing agreements with Hodges Bay Resort & Spa in Antigua, set to open October 2017 as well as The Landings Resort & Spa in St Lucia, this newest addition to the Elegant Hotels family shows that the brand is more committed than ever to executing its long-term expansion strategy.

Superior service remains its central focus for all guests and partners, and Elegant Hotels will ensure that its top level of service continues to be a hallmark in its relationships within the travel industry itself.

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.