Editorial Board   Guest Author

Mr. Toth

William Toth

General Manager, St. Somewhere Spa at Margaritaville Resort Orlando

William Toth is a passionate, driven and innovative spa and wellness industry leader with a talent for creating a comfortable and relaxing experience for guests. He brings over twenty years of experience to his current role as Director of St. Somewhere Spa at Margaritaville Resort Orlando.

Before joining the team at Margaritaville, Mr. Toth led the spa programs at prestigious organizations including Canyon Ranch, WTS International, Steiner Leisure, Westgate, Starwood, Lowes, and Marriott. He was also given the opportunity to start consulting on spas, working directly with designers on layouts and spa equipment. This role also added the additional responsibility of consulting on hiring, training, and following up to ensure the best performance possible.

Known for bringing out-of-the-box ideas, innovative techniques and practices to the spas, providing better service to guests and higher revenues led to winning the International Spa Association's Innovation Award in 2013.

In December 2018, Mr. Toth was hired as the General Manager of St. Somewhere Spa, an island inspired resort-style spa at Margaritaville Resort Orlando. St. The spa offers an array of services including massages, facials, manicures, pedicures, waxing, body treatments, chromatherapy steam room, redwood sauna and salon services.

One of the most unique treatments is "It's 5 O'clock Somewhere Massage" was created by Mr. Toth. Designed as a themed journey, it tells a story through the power of massage as trained therapists focus on performing body movements in coordination with the rhythms of music.

Margaritaville Resort Orlando spans over 300-acres and includes four main components: Margaritaville Hotel, Margaritaville Cottages, Sunset Walk shopping, dining and entertainment district and Island H2O Live! Water Park. Two styles of accommodations are available to visitors - the Margaritaville Hotel, which features upscale amenities and balconies in each of 184 guestrooms, or the Margaritaville Cottages, private residences that offer the comforts of home - both of which provide a premium experience and friendly, genuine island-inspired service.

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

Mr. Toth can be contacted at +1 561-324-9630 or william.toth@margaritavilleresortorlando.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.