Editorial Board   Guest Author

Ms. Hallock

Karla Hallock

Spa Manager, Spa of the Rockies at Glenwood Hot Springs

A licensed esthetician, nail technician and makeup artist, Karla Hallock is a 20-year health and beauty industry professional. At the Spa of the Rockies, a resort and spa where helping people feel better is the company's mission statement, Ms. Hallock puts her extensive experience to work every day, making customer service a top priority. As spa manager, Ms. Hallock oversees the company's long-range goals, as well as all aspects of day-to-day operations including managing a full staff of employees that include estheticians, nail technicians and massage therapists. Her previous experience as a salon owner gives her an in-depth understanding of the various issues that concern employees and the importance of cultivating a repeat client-base in a crowded marketplace. Additionally, Ms. Hallock is responsible for the spa's large inventory of organic and bio-dynamic products that are for sale in the spa boutique and used in treatments including Eminence, Zents, Kneipp, SpaRituals, True Cosmetics, Mineral Essentials and more. Along with managing inventory, Ms. Hallock coordinates continuing education programs that instruct staff about the various products the spa offers and helps to encourage robust sales beginning at the treatment table. During Ms. Hallock 's three year tenure, Spa of the Rockies has been the recipient of several awards including most recently SpaFinder's 2012 Readers' Choice Award for best mineral springs spa.

Ms. Hallock can be contacted at 970-947-3331 or khallock@hotspringspool.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.