Editorial Board   Guest Author

Mr. Savic

Veljko Savic

Spa Director, Coronado Island Marriott

With more than a decade of experience working in high-end spas, Veljko Savic brings special expertise in holistic treatments including aromatherapy, bio-energy and psychokinesiology, and has led award-winning programs at spas throughout the world, including the Coronado Island Marriott, Hotel Del Coronado, Four Seasons and the Ritz-Carlton brands. Mr. Savic has also served as a member of the Marriott International Spa Advisory Council.

Born in Belgrade, Serbia, health and wellness have been dominant forces in Mr. Savic's life since childhood, from his earliest memories mixing face creams in his mother's pharmacy, to the hours spent honing his fitness for Serbia's junior national water polo team, his passion for the workings of the mind and body led him to seven years of study in physiotherapy.

Mr. Savic spent the next few years working as a therapist in spas and aboard cruise ships, using hands-on techniques to improve people's wellness and soaking up the regional spa trends of America, Europe, the Caribbean and the Baltic states. His luxury spa expertise, therapist background, hands-on approach to leadership and passion for spa has led his teams to win industry recognition awards, including the 2012 CondeNast Readers' Choice Award and the 2009 Best Signature Treatment Spa Asia Award.

Currently, Mr. Savic oversees The Spa at Coronado Island. The spa's holistic approach to wellness focuses just as much on healing therapy as indulgent services, and includes 3,500 square feet of indoor space and 2,000 square feet of outdoor space, featuring 10 treatment rooms, co-ed relaxation room, outdoor spa garden, men's and women's locker rooms with steam rooms, as well as a manicure and pedicure salon. Inspired by its seaside location, the new design captures true tranquility, comfort and relaxation through coastal hues, chic new spaces, luxurious rooms and conscious cuisine.

Please visit http://www.marriott.com/hotels/travel/sanci-coronado-island-marriott-resort-and-spa/ for more information.

Mr. Savic can be contacted at +1 619-522-3043 or Veljko.Savic@marriott.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.