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 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.