Editorial Board   Guest Author

Ms. Bingham

April Bingham

Spa Director, The Aria Spa at Vail Cascade Resort

As Spa Director of Aria Spa in Vail, April Bingham works with her team of therapists to create a mountain sanctuary guests can visit to naturally restore mind, body and soul balance. She is continuously working with spa retailers and influencers to learn about new treatments, service breakthrough and natural/organic products she can incorporate into Aria Spa to keep the spa at the forefront of industry trends. A strong believer that spa visits are more than just a treatment, Ms. Bingham has implemented various spa guest programs and initiatives to enhance a guest's spa experience. Under her direction, Aria Spa has grown to be one of Vail Valley's premiere spas, most recently ranking 24th on Conde Nast Traveler's Top 100 Resort Spas - U.S. Mainland. Ms. Bingham joined Aria Spa in August 2007 and oversees spa operations for the 14-room facility, which includes managing more than 60 associates, retail partnerships, spa promotions and guest relations. Since Aria Spa is located inside Aria Club, which is part of Vail Cascade Resort, Ms. Bingham also works with club and hotel executives to create spa programs, events and promotions for club and hotel guests.

Ms. Bingham can be contacted at 970-476-7111 or abingham@destinationhotels.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.