Editorial Board   Guest Author

Ms. Dunphy

Maggy Dunphy

Spa Director, Stowe Mountain Lodge

I grew up in a family of seven children. Believe it or not - I was quite the tomboy - most certainly not a spa girl. And each and every day I had one goal - to beat the boys in everything. And I usually did. It wasn't very helpful in my teenage years as I was concerned more with beating the boys, than kissing them. Sports became an outlet for me and I attribute my drive for perfection, ambition to win, passion for excellence, and my unique leadership style on the coaches and athletes that believed in me and taught me the principles of teamwork. I began my career in hospitality as a massage therapist in Vail, escaping the East Coast and management responsibilities to become a free spirit therapist in the mountains of Colorado. That didn't last long as leading people was in my blood. I was in the right place at the right time - and have grown up in the spa industry. My first Spa Director job paid me a whopping $14,000, but I received a small commission on every treatment performed. I turned a janitor closet into a massage room, so we wouldn't turn away the business. It was definitely not about the “experience” in those days. So much has changed in the spa industry and I am blessed to have grown up with Destination Hotels as my “bus driver”. I knew I was on the right bus!

Please visit www.stowemountainlodge.com for more information.

Ms. Dunphy can be contacted at 802-760-4703 or mdunphy@destinationhotels.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.