Latest / GAIN Momentum / Dynamic Guest Spaces with Andaz Mexico City Condesa | with Analia Capurro
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- GAIN Momentum episode #73: Dynamic Guest Spaces with Andaz Mexico City Condesa | with Analia Capurro === Adam Mogelonsky: Welcome to the GAIN Momentum Podcast, focusing on timeless lessons from senior leaders in hospitality, travel, food service, and technology. I'm joined by Analia Capurro. She's the GM, the general manager of the Andaz, Mexico City, Condesa. Analia. How are you? Analia Capurro: Thank you for having me. Adam Mogelonsky: No worries. We're here to talk about all the incredible things you're doing and there's a lot that's converging because we have, uh, a very, very aspirational brand and as we have an aspirational company, Hyatt, and we have an aspirational city, Mexico City. So I'm wondering if we could start with the city itself, the destination. Mexico City. What makes it so incredible? What do you love about it? Analia Capurro: So for me, Mexico City is magic. I have had the opportunity to live in multiple cities in Latin America, in the US and in Europe, and Mexico City has this unique warmth. This unique livelihood that makes it so special and made me wanna stay. When I came for just two weeks for work, I fell in love. I fell in love with the city, uh, with the neighborhoods, the character, the. Culture, the food scene. I mean, it was a very vibrant city. So, uh, for me, uh, it is a, a city that you fall in love with and the Mexican culture embraces you and welcomes you to be a part of a part of it. So, uh, honestly I love living here. I don't wanna move. I, uh. I think that the quality of life, uh, that you can have here, uh, it's the best of both worlds because you are still in a Latin country, so you still get that, warmth of the people. Uh, but you are like an hour away from Miami and a couple of hours from many, many, uh, destinations. So this perfectly located, it's an easy trip for a weekend getaway. Um, so it's great. Adam Mogelonsky: So I'm wondering if you could color that answer to talk a little bit, a little bit about, about Mexico City, how it's this convergence of north and South and it's from a tourism perspective, as a culinary capital, a cultural capital, it really is growing. And it used to be a business center, but now it's business plus leisure. What are, what are you seeing in Mexico City for its growth as a destination? Analia Capurro: Honestly, I've lived here for 11 years. Um, I've seen the transformation of Mexico City. Uh, I used to work in a hotel where we would be 100% occupied from Monday to Thursday and Friday, and if you would step into the lobby of that hotel. Which usually is like a train station because it was full of people, uh, on a Saturday afternoon, there would be nowhere and we would be running on a 20% occupancy on Friday, Saturday and Sunday. Uh, and to see it now where, for example, the hotel where I am at now, uh, we are full every Friday and Saturday, with tourism and with people wanted to discover. Uh, it shows you the shift. Or the complementary, uh, interest that we're getting. So we are not only a business city, but now we have a lot of interest drawn by, I think that we have, uh, a lot of, um. Key components in the culinary scene. Uh, a lot of up and coming restaurants, A lot of, uh, restaurant stars, a lot of listings where Mexico City shows up. We have the number one bar in the world Handshake that just came out a couple of weeks ago. Uh, and the number of, uh, new, uh, ventures that are showing up and that are, uh. Basically, uh, in the radar now that made Mexico City appear popup in the radar for, for that specific, uh, reason main, mainly culinary. And then it came all the cultural aspect of the city. You have the anthropology museum. It's an amazing museum, for example, and the Frida Kalo Museum. Another great example of the richness that we have in Mexico City that was basically overlooked over the years. Because in everybody's mind, you came to Mexico City to work and you went to like Cancun or Los Cavo for relaxing and for tourism. And now that shifted and that, and that shift was accompanied by a lot of changes in the city. Um, we have. This area where the Andaz is, which is a condesa. Uh, and it is where all the, um, new, uh, proposals for restaurants are showing up. You have very niche restaurants that have very small spaces with new chefs, with new ideas, uh, that are attracting so many, uh, locals as well as tourists. So maybe you have an oma of 10 people. That's it. But it's full all the time and things like that happen, or replicate themselves all over. You have a vermouth bar, not a wine bar, which we have a lot of, but now we have vermouth bars, for example, and examples like that are, that are so, uh, specific to, to the concept of it basically. Adam Mogelonsky: it's so incredible to talk about a city that's really transformed in the past 20 years and it continu and. You know, it's, it's barely even started in terms of what it's possible of, and it's right happening centered around your Hotel La Condesa. Analia Capurro: Yeah. Yes. A lot is happening here because it's the young. Uh, the up and coming the, we, we had hired here in Mexico. We say we are where the cool kids are. We, we are there. Um, so yes, a lot happens here in Roman Condesa where we have that opportunity of a blend because a lot of what, uh, my guests are looking for is, to be in touch with the local culture. Uh, and you know, the reforma and polanco areas are much more of a businessy kind of area. So you have all that, uh, it's very, um, proper and very touristy, 100% or businessy. Uh, and here in Roman and Esa, you have a perfect blend. My restaurants are 80% are Locos. The rest is, uh, guests or tourists, but mostly we have locals here staying, uh, coming into our restaurants. And you have, you find that neighborhood feel here in Roman esa? Not so much in other areas. We, where we have a lot of hotels but are gear towards other type of, uh, visitors actually. Adam Mogelonsky: It's very interesting to talk about hotels as community centers and places to steward the local community. Before we get into that, I wanna backtrack. 'cause you mentioned something right at the beginning, which is that you've lived on multiple continents, and that's something that is so unique to hospitality about the ability. To work, work and experience these different cultures by working at hotels around the world within a parent brand like Hyatt. So could you describe, just for context, your background, where you've worked at and uh, your history in hospitality? Analia Capurro: Sure. Um, I, uh. Finished hotel school, uh, in Switzerland, and I really wanted to work in Europe. And I did one of those things that you do when you have, uh, 24 years old. I was, I think, and you really don't think much further than you know, next week. So I moved to Italy without speaking Italian, uh, hoping that someone would hire me, and I had the. Or to drop my CV because at the time it was 2003, so at the time you had to actually print out your CV and take it to the hotels. Uh, so I dropped my cv, uh, at the pre-opening office of the Par Hyatt in Milan, and had the amazing good fortune of being interviewed by the gm. The hotel was closed at the time. who interviewed me and he's like, always good with you. I like your profile, but you need to speak Italian. So he hired me as a phone operator. He's like, you're not gonna have a choice. You're gonna have to speak Italian because no sign language with the phone, no nothing. I need you to speak Italian. And um, that's where, where I started my journey with Hyatt, uh, after I was able to. Decently communicate. I started growing and, and I went to housekeeping, uh, for a while and I found out that, uh, par Hyatt was opening, in my hometown in Buenos Aires, Argentina. And, I wanted to go back home. I started missing my family and I thought that it was a great opportunity to open another Pie Hyatt. Uh, it was gonna be a flagship. Property. It is the now the Pal Hyatt Buenos Aires. It's an amazing hotel, an amazing property. And Hyatt gave me the opportunity to, to transfer to that opening. So we opened that hotel, um, which is amazing for those ones that are visiting Buenos Aires. You cannot miss that property. Um, After a while, uh, Hyatt purchased a hotel here in Mexico and I was coming here for two weeks, just for two weeks to swap it from one brand to the next. Uh uh, and it was an amazing opportunity and an amazing project because there was a lot of pre-work to be done, and we had to one day. To transform 755 rooms from the previous brand to a Hyatt Regency, which is now, uh, the property that sits in Polanco. And I loved Mexico City. In those two weeks, I fell in love with the city. the team there was so warm. I, I fell in love with the team. I fell in love with everything. So I came back to Buenos Aires after my two week. Uh. Stint in Mexico. And I'm like, if there is a possibility I would like to, to go back to Mexico for good and transfer. And some months later, uh, the opportunity came and that's how I ended up here in Mexico. And I keep on loving it. I, transferred from that hotel to the one that I am now. So from director of operations over there to here that I am the general manager and, um. The growth that I see Mexico for Hayat. Has been amazing. We are opening so many hotels here in Mexico. Just this year we're opening Par Los Cavo, uh, par. Mexico City is coming in at the beginning of next year. So there are so many things going on in Mexico that also on a professional standpoint, this is the place to be because this is where my company's growing. a bit of luck I guess. Being at the right place at the right time also. But yeah, honestly, this, this world allows you to discover so many cultures, so many, uh, grow professionally in so many ways that, uh, other careers maybe do not give you the chance. Adam Mogelonsky: it's one of the amazing things of hospitality and it's something that, um, dare I say, I don't think hospitality as an industry does a good enough job of advertising to the rest of the world in terms of career prospects and how beautiful it is. To get to a chance to live in multiple cities and also be guest facing and experiencing so many different cultures with the people that are coming in and out of our hotels. so I'm wondering if we could shift, we've talked and got everyone up to speed with where you are now. And now let's look at the end as brand. Because we have Hyatt, and then within that they've created this brand called ANDAs, that's a leader in luxury lifestyle. So I'm wondering if you could talk about your experience with Andras, what you see as its differentiator, as well as the actual growth of L luxury lifestyle as a category, and really the type of type of guests that are coming to your hotel. Analia Capurro: Sure. So, um, I guess I'm gonna start big by talking about. My company's going. couple of months ago, Hyatt made a shift and is, uh, now what we call a brand length, uh, that has a brand length approach. So we fall into the lifestyle category, gory within. The brands in Hyatt. So it's not only us, we have the standard, we have Thomson brand, we have a number of lifestyle brands, and we are within the umbrella of the lifestyle group. for us, uh, at the lifestyle side of it. At, at the ANDAs side of it. We love it because there's a, a, a very specific focus on developing the brand. The identity of the brand, uh, for the outside world. Otherwise it could be very confusing, so many brands and which, what's the difference between them? So it gives us, uh, a lot of clarity. Uh, had purchased, uh, standard International, who has shared with, which had a number of inter uh, lifestyle brands already. Namely the standard, the hotel, the standard, which. we just opened a hotel in Brussels, for example, uh, with that brand. And it, the standard, uh, hotel is coming to Mexico City opening later this year or beginning of next year. I don't remember. Um, but you know, the lifestyle, uh, soft segment within the hotel industry is growing and we are trying to accompany that. And what it means for us, uh, at Panda is we are within the lifestyle. We are. we allow you to be yourself, and that's a big part of the, um, soul of ANDAs. Uh, what, what, what we see here within the team is maybe not something that you see in every hotel. Maybe you have a, a, a staff member that has pink hair or things like that, and that's great because if that person feels, uh, comfortable with that. We go with it go with it We don't want you to fit in a frame. Uh, we want you to be yourself, be comfortable because we believe that you're gonna be better, uh, serving our clients and customers, uh, by being yourself here with us, than trying to fit a mold that doesn't necessarily fit you. Uh, and, and that's the big thing about, uh, the brand Andaz Uh, we're a bit unscripted. We're a bit, uh, you could say a a, a gym from another hotel can say Andaz is a bit messy, but we like being messy. It's part of who we are and it's part of our brand identity. Adam Mogelonsky: Cool. So now let's focus even further and talk about, and as Mexico City Condesa, which when you walk into it, you walk in and, and the phrase that that we've used together is an oasis in the city where you walk in and the programming on the first floor is open. There's artwork, there's indoor outdoor spaces that's flexible. You go up to the second floor, there's the, the cafe, the spa, it's all so friendly, but it's so flexible and adaptable and it really feels like this little sanctuary amidst Mexico City, which, you know, has a lot of traffic and um, and 25 million people. Right. So can you describe. What you're able to do with these flexible spaces and how you're able to create such a dynamic space that can also evolve over time. Analia Capurro: sure. So, I guess the first thing I have to say is this is a, a historical building. Uh, it was a building in the sixties. It is protected by the, Iba, which is, uh, the government, uh, branch that legislates historical properties. Uh, so basically what you see from the outside is what was there in the sixties, and we do not touch that. that's our frame. And it is a complex as well, meaning that we have two hotels within this complex. The. What you see a bit when, when you come in, uh, is an oasis, mainly because we have a huge patio of full of greenery. Uh, and that's not that common here in Mexico City. Mexico City is a basic strength, is it's a basic city with, uh, a lot of traffic, a lot of movement, a lot of noise, and suddenly you enter into this oasis that you call, uh, which is in the center of the complex soul. Basically, it's very protected from the outside world. This, uh, greenery that we have. We have, um, a, a cafe, we have a restaurant, we have, um, a bar. So a lot of things go, uh, start going on just from, from the beginning of the complex, right in the, in the ground floor. And then you go up to. To our, uh, first floor and you see our coffee shop. And our coffee shop is, uh, it's called and it has been, uh, a crown jewel. It's secret crown jewel because for us, uh, in a hotel, we have part, part of Lean's brand is to integrate within the local community. Now, when, uh, uh, when you have a brand that has to integrate. But locally, people do not like to get into the hotels to to eat or to have a coffee because they, here, there's no, that culture, if, if it's a hotel, it's for tourists. I don't go there. You have the first barrier. And the second barrier is that our coffee shop is on the first floor. So, we had to build the relationship with our community. We. Bringing out, uh, product that you had to come and see, you had to come and experience and taste. Uh, our team, uh, at the pastry shop here in, in is, uh, was awarded the best pastry team in Mexico last year. Uh, he, my PE chef, he was, uh, he went Taipei. He was worldwide where he was the fifth best pastry chef. Uh, he's going to Germany next week to compete once again in the chocolate section, uh, of the competition. He was invited to compete in France for best Baker in the world. So he brought all that to our products. And our products are speaking. For itself to the outside community. And that's how we started bringing people into the hotel just because they needed to try our product. They wanted to try our product. And that's how we started. And it has been a great integration of the cafe. And then we have our main restaurant, which is on the 17th floor. Same barrier. Hmm. Going into a hotel at And, uh, cabucha. Our, our main restaurant is a ful, uh, tu loom inspired concept. Uh, it's like an oasis. It has a poon, it has all the, uh, the views of, uh, the city and unobstructed because we are the only tall building within the vicinity. So you see all of Mexico City. In that amazing view, and how do we bring locals? I think that with Cabucha, what we try to do is meet our potential, uh, clients where they are. Uh, and the first thing I, that comes to mind, apart from having a cool concept, uh, great space, apart from all the, let's say the hard stuff, the soft stuff, uh, and one, one thing that comes to mind when we thought about this concept is. the price point, yes, I can, I can price you as if you were a New Yorker, but I'm not gonna bring in the local community if I do that. And what I want is an amazing place full of locals that come and enjoy the views and the cocktails and the amazing food that our chef produces there. So the price point is super normal for, for the area we are within our, uh. Let's say area price point for lunch or a dinner. No problem. Cocktails as well. That's the first thing is like, don't be afraid. I mean, you are not gonna leave, you know, a, a month's salary by a buying a dealer here. And I think that the other one is a lot of, uh, activations that invited the local community to come and that brought, uh, the concept of Kaja to, uh, their, uh. Options to go out with friends. So now, uh, about 80% of my guests in Kabua are not guests of the hotel are outside clients from, from the neighborhood. And I think that that's a huge win for us. and that resonates with the brand, um, goes in line with what the brand, uh, intends to do basically. Adam Mogelonsky: It. It's very interesting just to pull back about derba and it's so easy for a hotel to just say, we need a cafè Okay, so just put in a Starbucks imitator, right? Or something that can just serve as guests. But going that one, that many steps further and saying, how can we be the best in the city? And Then from there it creates this virtuous circle because it's drawing in locals. Locals are gonna tell their friends, friends have relatives from out of town, and as well now you have this stamp to say, we are the best. And that becomes a draw to attract guests, uh, in a top of funnel or upper funnel situation as well for marketing. So it creates this virtuous circle just from really putting in the extra effort to be exceptional. And it's. That's part of, that's part of why we're here is we're, we're talking about leaders that are going the extra step to be exceptional and how that creates this virtuous circle back onto the hotel, onto the brand, everything. So it's so incredible to hear that firsthand. Analia Capurro: And it's also true that because of the area where we are. And that so much innovation happens in this area. Um, it's thereby is never moving. It's, it's never, uh, staying still. We are, every month we have new products coming out because we are trying to, uh, basically understand where the trends are and have our own, our own version of that for our guests and clients. Uh, and so it's very dynamic. Uh, specifically it's a very dynamic, uh, outlet and it's a very dynamic team that makes that possible because, uh, at the end of the day, if you have to bring out at least three new pastries every single month, you need to have the technical knowledge and the a team that will make that happen. Honestly, it's kudos to, to my pastry team because they have been added, and bringing out amazing products every month for our guests. Adam Mogelonsky: So it's going to shift gears slightly. We're talking about community and one thing that's remarkable about La Con, Deza, correct me if I'm wrong, but it is, of all urban neighborhoods in the world, the most dogs per capita of any urban neighborhood, and Analia Capurro: It is full of dogs. I think we have more dogs than humans. We've had, we have a, uh, we have a, and and that is what inspire. Uh, rooftop, which is our, uh, casual dining, uh, outlet. Uh, we have a food truck, we have music, and on the weekends we have a patio full of dogs. We, we've had up to 60 dogs there, so, uh, yeah. Um, so it's a gathering point for dog lovers during the weekend, uh, especially, um, and. It's a great place to chill. You, you, you get your hamburger and your fries. You spend some time with your dog and your friends, uh, have a beer. Uh, very relaxing, very chill. And that is, again, we, when we talk about community, that is 100% locals coming. We, we don't have, I mean, except, uh, the couple of guests that may come in with their dogs on their vacation, but it is mostly, uh, locals that come to Wolf. So that was a. Concept that was, developed by Hayat, specifically for this hotel, just because of the amount of those we have here in. Adam Mogelonsky: It's interesting that you would, you would draw in the locals that way because drawing the locals word of mouth, it all comes back to, um, this virtuous circle of how you can have continuous improvements. Um. To draw on another thread, we have locals, we have F and b. We've talked about how does that intersect with meetings and events in terms of creating a dynamic venue space for groups coming in and trying to increase the experience, but that also translates into a higher contract value for those groups. Can you talk to us about that? Analia Capurro: Sure. Um, I think that what we've seen, uh, this hotel has been open for a little over two years, and what we've seen, uh, with the spaces that we have for banquets is that we need to really lean on our differences to be able to sell better. we have an area that is not a business area. There are no offices close to us. So the corporate side, um, is not so strong as in many other hotels in Mexico City. So if we started leaning on, when we started leaning on our differences, things started to appear because, companies that were looking for something different came to our door weddings. Mexico City is not necessarily a, or was not necessarily a wedding destination. Suddenly we are booking weddings every, we have, uh, about 20 weddings already here in the hotel. Uh, because of the uniqueness of our space. We have a combination between indoor meeting space and outdoor meeting space, which our guests love. Our boardroom instead of being a traditional, uh, ballroom is a glass box, so you have the outside, uh, natural light all the time. And guests love it. Um, so there are so many unique, uh, characteristics to, to our meeting spaces and so much flexibility because you can have a barbecue with your team, uh, as a breakout. And then continue with the meeting. We can have, we've had a, a number of, uh, Asian weddings, which, uh, as you might know last normally three days. And what they are looking for is, I don't wanna get my guests into the same problem every single day for the different traditional parts of an Indian wedding, for example. But we have so many different spaces that for a nation wedding, you can change venues completely and uh, do something on a rooftop, and then you are doing something on a ballroom, and then you are doing something on a patio. Completely different spaces, completely different moods, all within our hotel. So that has been, um, a great key, uh, for the success that we are having in the meetings and banquet area, let's say. Adam Mogelonsky: You know, I've, I've attended so many conferences of late and even in 2025, a lot of event planners don't understand this is when you bring somebody into that same boardroom or that same ballroom for three or four days. By the third day, they're, they're going, they're on their phones looking for restaurants, they can go elsewhere and just, just to walk around, just to have a change of scenery and. That is all lost value for a hotel where if they can space things out rather than needing an offsite dinner, they can move things around and you can, you can keep more of them, more of their time on site while still keeping them engaged. Analia Capurro: Yes, and, uh, honestly has, that has been a great, uh, added value, uh, for, uh, corporate ities. Our social attendees as well. So we have the lack that we can service both bus business models or both type of clients, uh, without problems. Adam Mogelonsky: What's it's, it's hard to do, right? Because it's very easy to just say, oh, you have these, this ballroom for the next two days, and that's it. Right? But, you know, spacing that out does require a lot of effort. But again, it, it creates this more dynamic event. And then they say, listen, instead of just one or two nights, let's do three nights, uh, for our, for our ring block. And. Analia Capurro: Uh, not only that, I think that, uh, as a dining experience, because we continue thinking of eating here. Dining experience. If there is one thing that I always tell my bank banquet chef is I don't want our, uh, events, uh, attendees to feel that they are eating in a banquet. I want them to feel that they're in a restaurant. How can we make that happen? And he's actually a restaurant chef that is now, uh, doing our banquets. So he has that restaurant mentality. Uh, but for our. Clients, one of the options that we have as a banquet space is to eat in a restaurant. And you have all of the restaurant, we have a proper restaurant with the restaurant, field, restaurant, furniture, restaurant, everything. Uh, and you can have your meal with your group there. It's not banquet tables with banquet, you know, chairs and all that. No, it's a completely different feel and it has an inside. Part, and it has an outdoor part. So sometimes your team needs to relax, see some sunshines, breathe some air, and you know, to have the opportunity to set them up in an outdoor space, um, you know, and have lunch under an umbrella. Uh, it's great as a break. And then you continue work. But you know that, uh, that one hour of lunch outdoors San Fresco, very, very nice, very, uh, at least very, is very, uh, it has been very successful for us because it really gives them a break. It's not that they are swapping from one meeting room to the next for their meal. No, they're going out, uh, and having lunch, uh, outdoors, for example. Adam Mogelonsky: You know, you, you talk about that, uh, what's called in science, the postprandial dip, which is to say the after lunch. Energies everyone gets. And, uh, traditionally, uh, well scientifically proven, the worst time to go before a judge is 3:00 PM Analia Capurro: Oh. Adam Mogelonsky: Yeah. Because you're getting them when they're in their lowest mood and you think you have a full day of meetings and you're moving them from meeting room to meeting room, to meeting room, and then 3:00 PM rolls around and you're trying to make a presentation and everyone is, is asleep in their chairs. Versus giving 'em the opportunity to sit outdoors and recharge a little bit in, um, in natural light. It's so important. So, uh, speaking about, uh, so importance and energy levels, we also have this idea of wellness and wellbeing. Uh, so you have, uh, Pasana Spa and you've done some interesting things there as well to really make and as a trend center in wellness, uh, beyond just traditional spa. Can you talk about, uh, your programming on the wellness front? Analia Capurro: Have here ina in general. It's, uh, it's not only the culinary scene that is very big here. The age group is, uh, relatively young. So wellness is part of the conversation. Uh, we take care of ourselves 'cause I'm still, I. I'm considering myself within the young category. We are caring for our bodies. We're caring for the food that we eat, and we are caring for the exercise or the treatments or whatever, whatever that we can do to, uh, to care for, uh, ourselves and that persona. Uh, of course we have all the traditional, uh, treatments, but we also have activations. Uh, we've had a number of activations over this past. Uh, we had cold plunging, uh, Asana. We, we've, um. Pilates, uh, and a whole number of different things trying to, uh, keep up with what's going on within the community in Condesa because those activations are mainly geared for the local community, not necessarily our guests. Uh, and that is part of what, uh, makes them close to us. Basically, you know, they come for a class, they come for a, we, last time a week ago we did a yoga class. Um. The rooftop. So we took out everything and the yoga class was there, uh, with the sunset, uh, uh, the sunset, and it was lovely and people loved it. Uh, so we had, uh, another activation that was, uh, challenging, I'm gonna say, but it was, uh, grade was, uh, 200, uh, bicycles in our Volvo and we had a, a, a massive, uh, cyclo class. In the ballroom, for example. So, you know, my team, they go explore, do I normally say yes to everything? So they are used to going crazy and, I tried to support, uh, but yes, that was great. It was, uh, a crazy class. We had also a. 150 people for a barret class here in the hotel. Uh, yeah. So no, um, trying to keep up with the trends and trying to bring in the locals to see the hotel, uh, and join in within the Andaz community. Yeah. Adam Mogelonsky: Wow. And of course, yeah. Uh, Andaz is a little bit, um, flexible, a little bit messy, you said. So it, it allows for this and you have to support these, uh, these ideas and, and the new trends, particularly in a, in a, in a younger community where, uh, LA Condesa is. Yeah, absolutely. I mean, uh, that, that's, uh, that's a spirit of the brand, but that's also the spirit of Condesa. So, we, we are here, uh, to make that happen basically. Wow. So I'm wondering, uh, you know, we've talked a lot about what you have at the hotel. Let's look ahead to the future. What are some big trends that you see? On the forefront in hospitality for the lifestyle segment and, and for and as if you're allowed to talk about them publicly. Analia Capurro: So, um, what I see in terms of, um, food and beverage is that, um. What is working is, uh, very specific concepts that are not mostly, um, publicized and that are more of a curated experiences, for the guests, um, for the local community as well. Uh, we do not see. Uh, you know, a 300 person restaurant opening up anytime soon. And that being a success, uh, we are talking about, uh, more exclusive and more specific, um, concepts and that's what has been working here in Mexico City. But I think that that's gonna translate, uh, to many other locations. Um, I think that for us in lifestyle, we have a lot of movement for the lifestyle group and. A lot of openings. Uh, and each brand focuses on more specific things for us. Uh, there's a huge focus on captains and what we are doing with our beverage program and to really, and bring on us to life through our, uh, a cocktail menu, for example. So we have a Tulum style restaurant, so all our cocktails are. Fresh, fruity and bringing out that to life for, for our clients. Uh, and each property has to adapt their, uh, offering to respect their own identity. Adam Mogelonsky: Wow. That's, that's really cool. So, uh, to finish things off, I know I've asked you this question before, but what's your favorite cocktail then? Analia Capurro: Yes. Uh, my favorite cocktail here in the hotel is called Bad Decisions. Uh, and it's, um, I, I love gin, so, um, so that's why initially, that's why I tried it. And I loved it. Uh, and my team told me this history behind the name Bad Decisions, and it's because Jimmy's a strong, uh, alcohol and, um, bad decisions has a lot of pineapple and fruits, so you don't really feel the alcohol. So you can drink three of them without even noticing how much alcohol you're actually drinking. And that's how my team discovered that it was a bad decision to drink many of that cocktail. And that's how the name came about. Uh, for, for the opening of this hotel actually. Adam Mogelonsky: Is there anything else, uh, important that you want to touch off before we close out? Analia Capurro: Um, thank you for the opportunity of the interview. Um, to everybody out there that is listening, uh, come to Mexico City. And Mexico City is magic. It's an amazing city. You are going to love it. I love walking Mexico City. It's a walkable city. I love working with my dog through the parks of Mexico City. Um, you will be so surprised. You will be, you will eat, will eat so many amazing things. There's not only, I love tacos, but there's not only tacos in Mexico City. There are so many full offerings here to. To welcome you and there are so many things to do that you will not regret, uh, giving a chance to this amazing, amazing destination. Adam Mogelonsky: Yeah, you have to visit and lots of timeless lessons. Thanks, Salia. Analia Capurro: You are very welcome. Thank you very much.