Editorial Board   Guest Author

Ms. Dreyfus

Stacy Dreyfus

President, Orchid Resorts & Escapes

With more than 14 years of experience in sales at companies such as Le Parker Meridian, Ian Schrager Hotels, and Hotel Gansevoort, Stacy Dreyfus has been able to build and expand her own company, Orchid Resorts & Escapes, into one of the most respected marketing and sales groups in the World, with a portfolio of properties that reads like a hot list from Conde Nast Traveler. While working for Ian Schrager, she was dedicated to the opening of the stylish Hudson Hotel, and subsequently launched the New York Global Sales Office for Ian Schrager Hotels. Ms. Dreyfus then held the position of Director of Sales & Marketing at Hotel Gansevoort in Manhattan. Ms. Dreyfus founded Orchid Resorts & Escapes in late 2007 as a boutique sales, marketing and partnership agency that based its mission on the ideals of superior customer service and excellent industry relationships. It's her specialty of strategic market positioning and love of connecting her clients with the perfect escape that has kept clients coming back - not to mention her unbelievable portfolio of 22 exquisite properties, that continues to grow. Currently the company is marketing some of the most unique and exclusive resorts and destinations in the world, including Winvian, The Pitcher Inn, Soho House New York, Soho House Berlin, Soho Beach House, Deer Valley Chalet, Tides Beach Club, Tribe Hotel in Nairobi, Villa Feltrinelli in Italy, Caleton Villas in the Dominican Republic and Kauai Island Villas. Ms. Dreyfus holds a B.A. in Travel and Tourism from Clemson University. Ms. Dreyfus is currently a member for Dress for Success, which assists economically disadvantaged women transitioning from unemployment to self-sufficiency by providing clothing, confidence boosts and career development. Orchid Resorts & Escapes are whimsical, refreshing and extraordinary properties and destinations that ultimately create a unique place for a romantic hideaway, a corporate meeting, a special gathering, a refuge, an executive retreat or simply a place to breathe and relax. Our properties are independently owned and operated. Orchid services our clients by providing specific sales strategies and targeted marketing and by creating awareness along with specialized public relations agencies and multiple partners. Through packaging these ideas, visions and relationships together, Orchid's true goal is to produce room nights, buzz and revenue for our clients.

Ms. Dreyfus can be contacted at 646-861-1658 or stacy@orchidworldwide.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.