Editorial Board   Guest Author

Ms. Waldvogel

Deborah Waldvogel

Director of Spa Development & Operations, Sedona Resorts

Deborah J. Waldvogel is the Director of Spa Development and Operations for Sedona Resorts. Ms. Waldvogel's responsibilities include financial feasibility studies, concept development, design, as well as managing opening and operations for unique, luxury resort and destination spas with an emphasis on wellness programs. Sedona Resorts is currently involved in the development and management of a Boutique Resort and Spa at Cocoplum, Placencia, Belize as well as Kittitian Hill, a Sustainable Resort Master Planned Community on the island of St. Kitts both of which are focused on healthy lifestyle programming. Ms. Waldvogel played an integral role leading the relaunch of the Spa at Regent Palms, Turks and Caicos which has been recognized as one of the Top Spas in the Caribbean by Conde Nast Traveler Reader's and received the World Travel Award as the World's Leading Spa Resort in 2012. Her most recognized experience in the spa industry came during the first six years of operations at Mii amo, a destination spa at Enchantment. As Director of Operations and an Executive Officer Committee Member, in addition to overseeing daily operations of all key spa departments, she was responsible for program development and coordination and was the resort training facilitator. Mii amo received numerous highly respected accolades including #1 Destination Spa in the World by Travel & Leisure readers. She is recognized as a leader in the spa industry serving as a Board member, Chairman, and currently Past Chairman for the International Spa Association (ISPA) where she has lead several task forces and committees including Nominations and the development of a Spa Operations Manual. During her seven years of Board Service, Ms. Waldvogel had the opportunity to network with Spa Professionals while attending and presenting at industry events in the U.S, Thailand, France, Egypt, and Costa Rica in addition to leading a regional event hosted by ISPA in India. Ms. Waldvogel continues to speak at both domestic and international events on behalf of the association. Before her success in spa, she was a private business owner in the travel industry and has 14 years of experience in curriculum development and teaching. She has served on the Arizona State University Spa Management Advisory Board. She is also committed to continuing her own education and is a LEED Accredited Professional. Ms. Waldvogel holds a B.S. in Biology and Secondary Education from the University of Wisconsin La-Crosse.

Please visit http://www.sedona-resorts.com for more information.

Ms. Waldvogel can be contacted at 928-300-3236 or dwaldvogel@sedona-resorts.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.