Editorial Board   Guest Author

Ms. Smith

Deborah Smith

Principal, Smith Club & Spa Specialists, USA

Deborah Smith is a native New Yorker with a Masters degree in Business Administration and Bachelor of Arts degree from Tufts University. She has completed graduate coursework at New York University in education and therapeutic recreation. Ms. Smith began her career in the advertising industry as an account executive for a major Procter & Gamble brand. Her first job in the spa industry was as executive assistant to the Deborah Szekely, owner of the Golden Door and Rancho la Puerta resorts. Prior to founding Smith Club & Spa Specialists in 2000, Ms. Smith served in a variety of top management and development roles in the spa and hospitality industry in positions such as National Marketing Director, Spa Director, Club General Manager, and Vice President of Business Development. Her consultancy, Smith Club & Spa Specialists, has provided project assistance to over 100 clients in commercial real estate development, asset management, spa and hotel operations. The firm's specialty is branding and business planning, conceptual development and program design, and operational audits. She served on the Board of Directors of ISPA (the International Spa Association) and as Treasurer/CFO for BANA (Balneology Association of North America), a California non-profit dedicated to education, research, and information about natural mineral springs in Canada, the U.S. and Mexico. Ms. Smith earned a CMC in management consulting in 2011. This professional certification meets the stringent global standards of ISO/IEC 17024 and signifies the highest standards of knowledge, competence, and ethics. In her spare time she is an outdoors enthusiast and teaches Spa Marketing & Branding for the University of California/Irvine in its Spa & Hospitality Management professional certification program.

Ms. Smith can be contacted at 970-927-1549 or spasmith@comcast.net

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.