virna17janmar

Recommendations

Info

JANUARY – MARCH 2017 VACATION INDUSTRY REVIEW RESORTDEVELOPER.COM products of live fish — yields fresh mint, basil, and green onions. “It’s such a great story to be able to tell guests, ‘We grew this basil 50 feet away from where you are right now, and we picked it an hour before we started dinner service.’” The farm-to-fork philosophy will carry over to the restaurant at The Westin Nanea Ocean Villas, also in Maui, scheduled to open this year. A key component of the sustainability story is community. “Because of our size, our purchasing power can really make an impact,” Maeda says. “The more we use locally, the more we help support farmers and growers, which, in turn, supports the community. Being on an island, we need to make sure we’re driving the local economy in the right direction, too.” JOYÀ at Vidanta Riviera Maya blends a dining experience with a Cirque du Soleil show. The dishes reflect the action on stage, and even the menu can be eaten. Tying in Timesharing Timeshare resorts are discovering that creating buzz by offering a unique restaurant experience can increase sales, bolster brand loyalty, and generate additional revenue by attracting more tourists and local residents. “With 50 restaurant and bar venues, we are a very sizeable force in the restaurant business,” Waltrip says. “We’re operating at about a 22-percent margin, so it’s become a very healthy, very vibrant part of our business.” Area tourists and local residents make up two-thirds of Westgate’s restaurant clientele in the popular vacation destinations it serves, and Westgate rewards its vacation owners with a 15-percent discount. A different formula guided the establishment of Lakeside Seafood & Grill, a 150-seat steakhouse featuring certified Angus beef, which opened with the third phase of The Huronic Residences at Living Water on the shores of Georgian Bay in Collingwood, Ontario, Canada. “We’re a town with 22,000 people and over 100 restaurants, so it’s quite a competitive market,” says Warren Smith, executive vice president of Law Development Group. “Even though we knew we had a great location, we had to make sure that the resort was big enough to sustain about 50 percent of the business.” The only waterfront restaurant within 37 miles (60 kilometers), Lakeside was an instant hit — serving steak, sustainable seafood, fresh lake fish, and locally grown fruits and vegetables — with phenomenal lake views. “What I’ve heard now is that it’s really the place to eat in Collingwood,” Smith says. The decision to also include a 16-seat kitchen theater at the resort was made with tour generation in mind. “We’ve actually noticed the efficiencies are quite high on those tours, in particular,” he says. “I think, traditionally, timeshare marketing has been here’s what you do and you do it by yourself. This gets people communicating and gives them that social outlet they’re looking for.” A Passion for Participating Participation is the secret ingredient of the new dining experience. Guests are trying new flavors, learning cooking techniques, touring on-site greenhouses and aquaponics gardens, and posting photos of dinner plates on Instagram. “We’re pushing for more sharing dishes on our menus so people can literally share food, which brings up a conversation,” Karisma’s Hanlo says. “We believe in total transparency. If someone wants to walk with me into the butchery to see how things are done, that’s not a problem. We’re proud of the products we have. We know how to handle them.” The resorts’ passion for innovation and guest hunger for new experiences feed on each other. The Westin Ka’anapali’s Maeda recounts, “Sometimes we’ll post something, and literally minutes later, somebody will show up and say, ‘Hey, I just saw this thing about what you guys are doing. Can you tell me more about it?’ We have to stay on top of it and be sure that we can answer those questions and share the stories when people come to us. It’s exciting.” Joyce Hadley Copeland, based in Tucson, Arizona, contributes regularly to travel and hospitality publications and websites. 20
BRAND AND DELIVER When you align your shared ownership resort with Preferred Residences SM , you benefit from the support of two powerful legacy brands while you maintain your property’s distinct style. Backed by Interval International ® and Preferred Hotels & Resorts SM , Preferred Residences is a hospitality-branded program for luxury resorts, private residence clubs, and condominiumstyle hotels. Your owners enjoy exclusive Preferred Residences benefits that can be used throughout the year. They also have access to the best of Interval’s network of resorts — curated especially for them — along with special discounts and privileges through their Interval Platinum ® membership. And you will receive custom sales and marketing support including exclusive lead-generation opportunities. It’s simple: A partnership with Preferred Residences gives you brand power that delivers results. And that’s the edge you need in today’s shared ownership market. For more information, contact Michelle DuChamp at 305.925.7240 or email at Michelle.DuChamp@preferredresidences.com.
Page 1 and 2: VACATION INDUSTRY JANUARY - MARCH 2
Page 3 and 4: Easy as 1, 2, 3! 2 Drag and Drop. B
Page 5 and 6: Introducing Padzilla ... Turn your
Page 7 and 8: AD1111-0716-8.5x11-3.qxp_Vir NA 11/
Page 9 and 10: Even More Planning Tools for Interv
Page 11 and 12: JANUARY - MARCH 2017 VACATION INDUS
Page 13 and 14: THANK YOU We Couldn’t Have Done I
Page 15 and 16: LEFT: Hugh Riley, secretary general
Page 19 and 20: ABOVE: Great food, great service, a
Page 21: JANUARY - MARCH 2017 VACATION INDUS
Page 25 and 26: Platinum) Standard Interval’s upg
Page 29 and 30: Have readers. Will travel. When you
Page 31 and 32: A Different Kind of Vacation in PAN
Page 37 and 38: VACATION INDUSTRY OCTOBER - DECEMBE
Page 41 and 42: Equiant Financial Services | 40 Ban
Page 43 and 44: The Interval International Visa Sig
Page 45 and 46: Discount Shopping Dollars POWERED B
Page 47 and 48: Trust a Proven Leader Fidelity Nati
Page 49 and 50: PULSE Marcos Agostoni Kelly Frank R
Page 52: MARK YOUR CALENDAR! OCTOBER 23 - 25

virna17janmar

Create successful ePaper yourself

Delete template?

Save as template?