Editorial Board   Guest Author

Mr. Stoup

David Stoup

Chairman, Trilogy Spa Holdings, LLC

David Stoup is the Chairman of Trilogy Spa Holdings, a boutique spa management company dedicated to leveraging international beauty brands and its owned brand portfolio to create unique high performance hospitality spa environments in four and five star properties. Examples include the Guerlain Spa at The Plaza, and Well & Being at the Fairmont Scottsdale Princess.

Mr. Stoup is also the Co-Chairman and CEO of Healthy Lifestyle Brands, LLC (HLB), a pure play licensing company, whose mission is to be the leading resource for education, information, products and services based on the principles of integrative medicine. Healthy Lifestyle Brands is the owner of the website www.drweil.com, the leading Integrative Medicine website on the internet. HLB also licenses the IP of a variety of healthcare authorities and wellness advocates onto healthy consumer products including, Martha Stewart, Jessica Simpson, Zac Brown, the Environmental Working Group and Tieraona Low Dog, MD.

Over his 30 plus year career, Mr. Stoup both founded and re-invented a variety of companies, concentrating on upscale consumer products and services firms. Mr. Stoup's experience includes co-founding La Prairie, Inc., Phillip Kingsley Products, Inc., Colours & Scents and Perry Ellis Shoes, all of which were sold to strategic buyers. In 1992, Mr. Stoup secured the exclusive worldwide rights to operate the Red Door Spas under the Elizabeth Arden trade name from Unilever. As CEO, Mr. Stoup oversaw the growth of Elizabeth Arden Salon Holdings from two Red Door spas to 142 day spas in 26 markets throughout the United States and the United Kingdom, until its sale to private equity.

Mr. Stoup's passion also extends to the non-profit world. He serves as a Member of the Board of Directors for the Amazon Conservation Team, Founder of YPO's Global Youth Exchange and as a Board Member of St. Joseph's Medical Center. He is also an active member of World Presidents Organization (WPO) and Chief Executives Organization (CEO).

Mr. Stoup attended the University of Missouri where he majored in Finance. He received his Juris Doctor in 1977 from the University of Missouri-Kansas City School of Law and immediately began practicing commercial real estate, corporate law and business.

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

Mr. Stoup can be contacted at +1 602-432-3252 or DStoup@trilogyspaholdings.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.