Editorial Board   Guest Author

Ms. Hernandez

Cassie Hernandez

Director, The Spa at The Broadmoor

Ms. Cassie Hernandez is the director of The Spa at The Broadmoor, one of two Forbes Five Star Spas in Colorado. A Chicago native, Ms,Hernandez began her career with Estee Lauder Corporation as a beauty consultant in a busy Chicago department store before later going on to become a professional makeup artist at Mario Tricoci, an award-winning Chicago hair salon and day spa, working for several top daytime TV shows, including The Oprah Show and The Jenny Jones Show. From 1996 through 2009, Ms. Hernandez worked with Red Door Spa Holdings Company as General Manager of the Red Door Spa at the Wigwam Golf Resort in Litchfield Park, Arizona and later as a Regional Manager. In 2008, she was named one of the top ten spa directors in Arizona by Arizona Woman magazine. After working in the spa industry for several years, Ms. Hernandez developed a new love for the art of relaxation, beauty and pampering. Ms. Hernandez joined The Broadmoor in 2011 as the Spa Director. Hernandez helps maintain the spa's Forbes Five-Star rating. The Spa at The Broadmoor is one of the few spas across the country to adopt the completely natural and organic Australian-based spa line USpa. The entire USpa line is carried at the Spa and two of the most popular products are the Aloe Hydrant Gel and the Mandi Susu Bath, which are also used in spa treatments. For a true, Five Star Spa experience at The Broadmoor, the Lu'Lur Ceremony is recommended, a three-hour experience which includes a body scrub, body wrap and a body massage.

Ms. Hernandez can be contacted at 866-837-9520 or chernandez@broadmoor.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.