Editorial Board   Guest Author

Mr. Chambers

Doug Chambers

Principal, Blu Spas, Inc.

Doug Chambers has been involved in the spa and salon industries for more than seventeen years. A business lawyer by training, he has been intimately involved in all phases of spas and salons, from planning and start-up through operation and expansion of spas, salons, and product companies. Mr. Chambers and co-author Cary Collier are the founders and principals of Blu Spas, Inc., an industry leading international spa consultancy and spa management firm offering distinctive design, project planning, spa operation, spa business analysis, treatment development, and training. Blu Spas is internationally recognized for innovations, establishing standards for luxury spas, proven revenue earnings, and cost-based planning. Blu Spas has participated in over 250 projects in 25 countries, including some of the most prestigious spas around the globe, and has one of the most respected portfolios of any spa consulting firm in the industry. During the past 25 years of its involvement in the spa and hospitality industries, Blu Spas has had extensive experience with hotel / resort spas, including new and existing facilities and those serving hotel guests, local residents, and members. Blu Spas has represented hotel owners, developers, corporate spa directors, and operators of leading hotels, resorts, spas, and mixed-use / residential projects, providing a wide range of spa consultancy including spa concept development, design, project planning, facility review and analysis of spa operations, spa financials, and management. Blu Spas' roster of current and past clients includes Four Seasons, RitzCarlton, Fairmont, Raffles, International, Destination Hotels and Resorts, Hilton, and others. Blu Spas' primary office is in Whitefish, Montana and with an auxiliary office in Los Angeles, California. Mr. Chambers has been a principal force in the creation and expansion of spa and salon brands, including the development and expansion of the Yamaguchi spa and salon organization with six locations in Southern California. His experience includes project planning, with special emphasis on feasibility analysis and concept development, and all phases of operations, including pre-opening, lease negotiations, financial planning, fiscal overview, employment matters, compensation schedules, litigation, marketing, advertising, and public relations. He has had primary responsibility for identifying, negotiating, and implementing expansion opportunities. Mr. Chambers has been key in the creation and advancement of product branding and has had principal responsibility for all phases of the design, development, manufacturing, marketing, and distribution of an extensive line of hair, spa, and skin products. Mr. Chambers contributed as an advisor for Billy Yamaguchi Feng Shui Beauty (released 2004). He has served as a creative consultant for various brands and has been a speaker or panelist for spa conferences on topics including technical innovation for the spa industry (Global Spa Summit) and spas as amenities for gaming and casino resorts (Gaming and Casino Conference). Mr. Chambers has authored or contributed to several articles for spa and salon industry publications.

Mr. Chambers can be contacted at 805-218-1613 or doug@bluspasinc.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.