Editorial Board   Guest Author

Mr. Toth

William Toth

General Manager, St. Somewhere Spa at Margaritaville Resort Orlando

William Toth is a passionate, driven and innovative spa and wellness industry leader with a talent for creating a comfortable and relaxing experience for guests. He brings over twenty years of experience to his current role as Director of St. Somewhere Spa at Margaritaville Resort Orlando.

Before joining the team at Margaritaville, Mr. Toth led the spa programs at prestigious organizations including Canyon Ranch, WTS International, Steiner Leisure, Westgate, Starwood, Lowes, and Marriott.  He was also given the opportunity to start consulting on spas, working directly with designers on layouts and spa equipment. This role also added the additional responsibility of consulting on hiring, training, and following up to ensure the best performance possible.

Known for bringing out-of-the-box ideas, innovative techniques and practices to the spas, providing better service to guests and higher revenues led to winning the International Spa Association's Innovation Award in 2013.

In December 2018, Mr. Toth was hired as the General Manager of St. Somewhere Spa, an island inspired resort-style spa at Margaritaville Resort Orlando. St. The spa offers an array of services including massages, facials, manicures, pedicures, waxing, body treatments, chromatherapy steam room, redwood sauna and salon services.

One of the most unique treatments is "It's 5 O'clock Somewhere Massage" was created by Mr. Toth. Designed as a themed journey, it tells a story through the power of massage as trained therapists focus on performing body movements in coordination with the rhythms of music.

Margaritaville Resort Orlando spans over 300-acres and includes four main components: Margaritaville Hotel, Margaritaville Cottages, Sunset Walk shopping, dining and entertainment district and Island H2O Live! Water Park. Two styles of accommodations are available to visitors - the Margaritaville Hotel, which features upscale amenities and balconies in each of 184 guestrooms, or the Margaritaville Cottages, private residences that offer the comforts of home - both of which provide a premium experience and friendly, genuine island-inspired service.

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

Mr. Toth can be contacted at +1 561-324-9630 or william.toth@margaritavilleresortorlando.com

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.