Editorial Board   Guest Author

Mr. Munday

Trent Munday

Vice President, Steiner Spa Consulting

Trent Munday is Vice President of Steiner Spa Consulting and Regional Vice President of Mandara Spa. Both are owned by Steiner Leisure LLC, a driving force in the global spa, wellness and beauty industries. Mr. Munday joined Steiner Leisure in January 2005 after 14 years in the hotel business, with Six Senses Hotels & Resorts, where he opened the company's first Evason property in Hua Hin, Thailand as Resident Manager and COMO Hotels & Resorts where he was the opening General Manager of Uma Ubud, Bali. Having worked in Australia, USA, Thailand, Maldives, Indonesia and Malaysia, he has gained considerable experience in the hospitality industry across numerous, diverse cultural environments. Mr. Munday also spent two years at a senior management level with the Sydney Organising Committee for the Olympic Games where he was responsible for a number of portfolios including the accommodation and related services for over 17,000 Athletes and officials in The Village. It was here that he learned the art of trying to break things to make them stronger. “If you put your best work forward and then invite people to try to break it, to try to find fault in it, invariably someone will and it's often not the person you expect. Then you can go back, fix the bits that are broken, then repeat the process. Eventually, you end up with strongest possible outcome.” Mr. Munday's role is to manage and develop existing business and set the future strategic direction for the companies. One of his key responsibilities is to ensure the integrity of both the Steiner Spa Consulting and Mandara Spa brands and to identify new opportunities within the current business profile of the companies. “Put simply, my job is to deliver on our promise to our partners and maintain our position as the market leader.” says Mr. Munday. Mr. Munday's personal blog can be found at [http://trentmunday.com/#/blog][1] [1]: http://trentmunday.com/#/blog

Please visit http://www.steinerspaconsulting.com for more information.

Mr. Munday can be contacted at 60378806588 or trentm@steinerleisure.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.