Editorial Board   Guest Author

Mr. Bennett

Victor Bennett

Chief Operating Officer, Suite Spa

Victor Bennett is COO of Suite Spa, which provides spa services for high end hotels throughout Manhattan and Washington DC. Mr. Bennett has been in the spa industry for 30 years and launched Suite Spa by accident in 2008 when a concept he and Mrs. Bennett invented hit the front page of USA Today. At the time they were running Vasaio Life Spa, their medical spa and were asked by the new JW Marriott, Grand Rapids to provide spa services for their guests. Because there was only one spa room built out, the Bennett's invented a spa cart that brought the world class spa to the guest's room. Massage table, facial steamer, nail table, hot towel cabbie, hot stone tray, pedi bowl, lighting and sound system deck out the cart and one plug powers it all! Facials, hot stone therapy, massage, wraps, nail sand body services can be performed wherever you can go with the cart. “Take your spa anywhere” and “redefining room service” are Suite Spa's taglines. Today, the cart is patented and is the only full service mobile spa experience. Suite Spa is a preferred vendor for Hyatt, yet they have had relationships with Marriott and Independents as well. Mr. and Mrs. Bennett have been married for 31 years, have four grown daughters and live in Grand Rapids, Michigan.

Please visit www.suitespa.net for more information.

Mr. Bennett can be contacted at 616-481-3349 or victor@suitespa.net

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.