Editorial Board   Guest Author

Mr. Di Stanisloa

Bill Di Stanisloa

Founder & Principal, GreenSpa 101 LLC

Bill Di Stanisloa brings with him more than 22 years of personal and professional experience in the field of Holistic Health and Nutrition and 30 years in the business world including hospitality, property management, spa and salon development and operations. Mr. Di Stanisloa has also led a global product portfolio bringing customers together during the dot.com era. He has served director roles for a multitude of positions which include committee member of resort operations at Amelia Island Plantation Resort, its' Holistic Spa and Salon and the Resort Green Program. The Spa at Amelia Island Plantation was recognized and awarded the “Top Salons and Spas in 2008” by Jacksonville Magazine. Mr. Di Stanisloa received a fine arts scholarship out of high school but did not stop there, after engaging in a multitude of employment interests he eventually held lead positions in businesses defined as hospitality, property management and real estate while continuing his education in Cosmetology, Massage, Skin Care and Holistic Healing. He knew that it would be necessary to visually serve as a role model for success for others in the above vocations so he enrolled in evening classes for film and video, stage, producing and directing which resulted in many live conferences titled as Master of Ceremonies. Mr. Di Stanisloa's experience through-out the years also led him into executive management consulting domestically and globally for an on-line portfolio of wellness products and services in the beginning of the dot COM era. Committed to the environment and all living things; Mr. Di Stanisloa originally established GreenSpa101 to serve as an educational vessel assisting companies and organizations choosing to go "Green". He brings with him over 20 years of successful project management. As a dynamic and passionate Public Speaker he has steered many for-profit and non-profit entities toward the improvement and creation of environmentally friendly initiatives which includes reformulation of products and target marketing. Mr. Di Stanisloa has actively served on a number of 501C3 boards such as the Advisory Board for Florida State College, The Heritage Institute, YMCA First Coast, Corporate Volunteer Council, NE Florida Music Conservatory and The Sustainability Institute, all located in his region of North Florida. His current board and member positions include the United States Green Building Council for North Florida and State of Florida Green Lodging Program. Supporting organizations like the Sierra Club, National Wildlife Federation, and Ocean Conservancy all representing animal rights and planet protection are understood by Bill Di Stanisloa. As a Public Speaker, Mr. Di Stanisloa serves as a role model of passion and direction for positive change to all audiences in environmental awareness. In his role as Green Team leader at Amelia Island, he “ramped up” the work in "Green Lodging" resulting in the one of the largest - and quickest - "Green" certifications for any 4-Diamond resort in Florida. As such, Mr. Di Stanisloa proposed the first Green Lodging Mentor Program in the state. Mr. Di Stanisloa is also writing an inspirational book which will share his successes throughout his life including how he overcame professional and personal adversities.

Mr. Di Stanisloa can be contacted at 904-879-9203 or Bill@GreenSpa101.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.