Editorial Board   

Ms. Bulls Dixon

Gayle Bulls Dixon

Owner/Founder, Breathe Spa Management Company

As a former Fortune 100 executive, leadership consultant and entrepreneur, Gayle Bulls Dixon's business acumen and wellness philosophy find an uncommon melding in the Breathe Spa concept, which she created in 2002. Already a partner in Dixon Entities, which owns and manages real estate investments including the Daufuskie Island Resort & Breathe Spa off the coast of Hilton Head Island, South Carolina, Ms. Dixon was perplexed to find a lack of qualified spa management companies that satisfied her requirements for service, partnership, vision and profitability. Shortly after opening the Breathe Spa at the exclusive Daufuskie Island Resort, Ms. Dixon began receiving requests for spa management assistance from other resort owners. "It became apparent that there was significant interest in the Breathe Spa concept, as well as in a spa management company that focused on both impeccable service and profitability," she says. "I created Breathe Spa Management Company (BSMC), which is a full-service destination spa and spa management company because the market led me to do so. It is successful because I have both the financial and management background to lead the team that I have assembled, consisting of great leaders with direct experience managing upscale spas." Ms. Dixon's professional background includes executive level positions in the U.S., London and Venezuela with international corporations like AT&T, IBM and Qwest. She also founded Learning, Inc., a consulting firm specializing in leadership and corporate reorganizations, in 1996. In addition to the executive roles in BSMC and Dixon Entities, Ms. Dixon presents to and is involved with business and women's organizations, and she recently spoke at the 2004 China-U.S. Women's Leadership Conference in China. She is anticipating the release of her first book in 2005, which examines how women business leaders can best focus their feminine strengths to their advantage in a male-dominated business climate. She also has a television pilot in the works which explores various aspects of increased spirituality. Ms. Dixon received a bachelor's degree in management from California Coast University; a mini-MBA from Wharton School of Business at the University of Pennsylvania, and is a graduate of the Entrepreneur's Program of Southern Methodist University in Dallas. She resides with her husband Bill in the San Francisco Bay area.

Ms. Bulls Dixon can be contacted at 415-789-5224 or gayledixon@dixonentities.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.