Editorial Board   Guest Author

Mr. Crabbe

Ryan Crabbe

Senior Director Global Spa Brands, Spa Operations Americas Hilton

Ryab Crabbe is Senior Director Global Spa Brands, Hilton Spa Operations, Americas. Mr. Crabbe leads overall strategy and brand management for Spa at Hilton Worldwide. Hilton is one of the largest operators of spa and wellness businesses in hospitality and manages spas under its Waldorf Astoria, Conrad, Curio, Hilton, Doubletree and Embassy Suites brands. Mr. Crabbe's team develops concepts, tools and resources that enhance the guest experience, position Hilton brands as spa innovators and create measurable commercial value for its community of owners and operators. In addition to his brand responsibilities, Mr. Crabbe leads operations for Hilton's spa portfolio in the Americas and is responsible for new project development, delivery of financial and guest satisfaction objectives, and the leadership of a field of talented spa leaders. Mr. Crabbe has been with Hilton based in McLean, Virginia for five years. Prior to Hilton, Mr. Crabbe served in senior roles with Wynn Resorts and Ritz-Carlton Hotels where he developed and opened numerous spas, led the achievement of several Forbes four and five star spa facilities, and optimized financial performance for numerous hospitality and leisure assets. Mr. Crabbe graduated from the University of Virginia in 2001 and currently lives in Washington, DC.

Mr. Crabbe can be contacted at 703-883-1028 or ryan.crabbe@hilton.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.