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 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.