Editorial Board   Guest Author

Mr. Vance

Robert Vance

Managing Director, Well & Being Spa, Fairmont Scottsdale Princess

Robert Vance is the managing director of the Well & Being Spa at the Fairmont Scottsdale Princess (a spa concept at luxury resorts featuring immersive, fully-customized wellness experiences) where he is responsible for brand and program development and integration. Mr. Vance also has responsibility for financial management, and talent acquisition and development of the 44,000 square-foot facility which features 30 treatment rooms and a diverse menu of fitness, nutrition, wellness, spa and holistic experiences. Prior to joining the Well & Being Spa in January 2016, Mr. Vance was the spa director at Mii amo, an all-inclusive destination spa at the Enchantment Resort in Sedona, Arizona. Before Mii amo, Mr. Vance was the regional vice president of mid-Atlantic operations for Elizabeth Arden Red Door Spas, the spa and fitness Director for the Sanctuary on Camelback Mountain, opened the Golden Door Spa at the Naples Grande as the spa & fitness director, and started his resort-spa career at the Golden Door Spa at the Boulders, working his way from spa concierge to spa operations manager in three years. In addition to his career in spa leadership and operations, Mr. Vance is heavily involved in the spa industry community, serving on the board of directors for the International Spa Association and chair for multiple committees, serving as an active member of the Arizona Spa Association, the Washington Spa Alliance and the Advisory Board for Florida Gulf Coast University's School of Resort and Hospitality Management. Mr. Vance holds a Bachelors of Arts degree from Pepperdine University.

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

Mr. Vance can be contacted at 480-585-2676 or robert.vance@fairmont.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.