Each evening, families and friends can swap stories around the hotel’s new fire pits. // © 2015 Grand Hyatt Kauai Resort and Spa
Feature image (above): Grand Hyatt Kauai’s new Hale Nalu restaurant, located poolside, sports a surf shack vibe. // © 2015 Grand Hyatt Kauai Resort and Spa
Recent enhancements at Grand Hyatt Kauai Resort and Spa are giving travel planners more ways to sell the Poipu property to their clients, especially multigenerational and high-end travelers.
The hotel invested $1.2 million to refresh its guest dining experience. It transformed the poolside restaurant, formerly The Dock and now called Hale Nalu. With its vintage surf shack vibe, it serves casual food such as burgers, grilled fish sandwiches, salads, smoothies and shave ice.
In its late-night hub called Stevenson’s Library, Grand Hyatt Kauai added a 20-foot-long sushi bar, more table seating, two 70-inch televisions and new space for live music.
The resort’s Poipu Bay Clubhouse now serves breakfast and lunch to go, and its Ilima Terrace buffet was reworked. In the next two years, the property expects to refresh its Tidepools and Dondero’s restaurants as well.
Other Grand Hyatt Kauai upgrades include new fire pits with seating on a grassy terrace overlooking the pools and ocean. Guests also reap the benefits of new guestroom beds and improved workout equipment in the fitness center.
The enhancements are providing travel agents with more tools for selling the resort as a perfect multigenerational accommodation, said Cindy Kauanui, sales manager for Grand Hyatt Kauai.
“Travel agents can suggest that their clients, especially families, spend ‘talk story’ time around the fire pits while enjoying their favorite beverage underneath star-filled skies,” Kauanui said.
In addition, the enhancements make the hotel more appealing to affluent customers who love adventure but don’t want to skimp on accommodations, Kauanui added.
“Agents can feel confident in selling the natural beauty of Kauai to upscale travelers while ensuring they receive the luxury they are used to,” she said.