Editorial Board   Guest Author

Ms. Baxter

Stephanie Baxter

Spa Director, Rancho Valencia Resort & Spa

With over 15 years of experience in the spa and fitness industry, Stephanie Baxter is an accomplished spa and health club director and currently hold the position of Spa Director of Rancho Valencia Resort & Spa located in the exclusive Rancho Santa Fe community of San Diego. Ms. Baxter has a history of and has specialized in turning around under-performing spas and health clubs into successfully run establishments by using a hands-on approach to management to develop highly effective teams, producing dramatic increases in revenue and profitability. Ms. Baxter's strengths include an intense customer focus, employee development and satisfaction, and training. In 2000, she started her own boutique skin care business in Downtown San Diego after realizing her passion for skin care and a desire to create custom skin care programs for adults dealing with acne. After selling her business in 2003, she moved to South Florida to pursue her other passion for competing in Equestrian competitions. Her hiatus was short lived after she was eager to get back to the spa industry, which led her to take on the exciting opportunity of opening the spa at a renowned Miami establishment, formerly known as the Versace Mansion, on Ocean Drive. After three successful years, Ms. Baxter returned to California after obtaining a new position as Spa Director for Hyatt Hotels, where she remained for six years before she was awarded with what she refers to as an opportunity of a lifetime, becoming the Spa Director at Rancho Valencia Resort & Spa.

Ms. Baxter can be contacted at 858-759-6490 or stephanie.baxter@ranchovalencia.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.