Dolce CampoReal Lisbon with growth 10 a 12%

Paula Duarte, Director General of the Dolce CampoReal Lisbon, in an interview with Tourism Option, It revealed that the event market is about 60% hotel business. However the golf segment has also been growing, as well as emblematic dates. The New Year's Eve, por exemplo, It is carried out 60% the previous year's customers. And Christmas is following the same path.

Given that we are near the end of the year can take stock of 2018?

Went well. We are growing there already 5 anos, since we opened. Our growth is always sustainable, but it has been very interesting. And this year was another year of growth.

You can find out how much increased?

We are growing, face ao ano anterior, a 10% a 12%. The international market continues to grow. The American market is one of our largest markets for hotel, in terms of conferences - I have a dichotomy between what the conference market and individual, the families, which is more the domestic market (particularly in summer).

The segment of the conference will be the main your "market"?

This time is 60% our market.

And what profile (nationality) of your customer events?

This time is the US market, inglês, the German market to grow and domestic market, with many businesses make with us your events.

These nationalities coincide with the individual client?

Não. In summer we received many families, and the July / August is no longer a function of time to be a time of "individual". The domestic market remains our main market, as well as French and Spanish, in terms of families and individual.

And golf? It is a reason of attraction?

It is a great source of attraction. It's an area that has been growing every year. More international market. We have a domestic market with our partners and then there's the international market, where we have the Scandinavian market, or Benelux, the German (growing), Finally we entered the French market and now we want to enter the British market.

It is a valence that, on zones, It makes a difference.

We have here four golf courses that are close. We sell this area as one of four fields package. Nobody comes a week to play on a golf course. People want to do various experiments and we sell the west zone, where we have four golf courses. We sell housing (aqui) and then people can play in three more fields.

Regarding the restaurant and Spa. It is still much for domestic consumption or starts to be demand from customers outside the hotel?

Is (ainda) very housed the customer. It is not easy the local community to come to the hotel, given that there is much (good) competition in the area, in terms of restaurants. Our market in terms of restoration is very much the internal customer, or client hosted, both groups as individual customer; Golf client, that always comes with a meal package. We do a lot of off market. We are focusing on brunch, on Sunday. It has been an interesting growth. And then yes, on Sundays, we see some people from Lisbon and the area that start to leave and come to the hotel for brunch / lunch.

What is the average length of stay (customer events and individual)?

The individual client Summer overnight between 5 a 7 noites. The groups are usually 3/4 noites (the domestic market tends to stay one night).

The proximity to Lisbon is a strong point.

Sim, we are at 30 minutos. We are not field, outside the city whirl, and very close. We have direct freeway. It's easy to get here. A property with vineyards around, with a magnificent golf course and a fantastic spa 30 minutos de Lisboa. Great for a quick getaway.

They have repeating client?

We have many customers who come every year.

This requires that "arrange" new reasons to come back. What new initiatives have created?

Desde 2016 we have a new spa operator. A brand that came from Burma, o Mandalay Spa. It is the first spa they opened in Europe. It's one of the things that sets our hotel, in the face of competition. Does not exist, na Europa, no spa with this brand and this concept.

We have invested in the food and drinks, the F&B and the restoration has to be our focus. We have this year a completely new and distinctive letter in the Grand restaurant Choose. We changed the concept of the Garden Terrace restaurant, the space where lunches are served. Innovation also has to be the food and drink.

The passing year is another time where we have to innovate. And there are 5 years we do the New Year with 60% the same customers in the previous year.

How are running the reservations for the New Year?

We're still not full, but we are on the way. People are booking earlier. We had the first reservation for New Year's Eve on 1 de Janeiro. Following the passing year booked immediately for the following year.

Not only people are booking earlier and earlier as are booking Christmas that is almost like the New Year. It is amazing to see (reservations) Christmas one year to the next.