Editorial Board   Guest Author

Ms. Smith

Deborah Smith

Principal, Smith Club & Spa Specialists, USA

Deborah Smith is a native New Yorker with a Masters degree in Business Administration and Bachelor of Arts degree from Tufts University. She has completed graduate coursework at New York University in education and therapeutic recreation. Ms. Smith began her career in the advertising industry as an account executive for a major Procter & Gamble brand. Her first job in the spa industry was as executive assistant to the Deborah Szekely, owner of the Golden Door and Rancho la Puerta resorts. Prior to founding Smith Club & Spa Specialists in 2000, Ms. Smith served in a variety of top management and development roles in the spa and hospitality industry in positions such as National Marketing Director, Spa Director, Club General Manager, and Vice President of Business Development. Her consultancy, Smith Club & Spa Specialists, has provided project assistance to over 100 clients in commercial real estate development, asset management, spa and hotel operations. The firm's specialty is branding and business planning, conceptual development and program design, and operational audits. She served on the Board of Directors of ISPA (the International Spa Association) and as Treasurer/CFO for BANA (Balneology Association of North America), a California non-profit dedicated to education, research, and information about natural mineral springs in Canada, the U.S. and Mexico. Ms. Smith earned a CMC in management consulting in 2011. This professional certification meets the stringent global standards of ISO/IEC 17024 and signifies the highest standards of knowledge, competence, and ethics. In her spare time she is an outdoors enthusiast and teaches Spa Marketing & Branding for the University of California/Irvine in its Spa & Hospitality Management professional certification program.

Ms. Smith can be contacted at 970-927-1549 or spasmith@comcast.net

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.