Editorial Board   Guest Author

Ms. Berlingeri

Deborah Berlingeri

Spa Director, ELLE Spa at Edin Roc Miami Beach

Deborah Berlinger brings a wealth of experience from many disciplines in the hospitality industry of 16 years to ELLE Spa at Edin Roc Miami Beach. Ms. Berlinger thrives on building and developing teams to passionately produce results and aggressively set themselves apart from the competition in the market. During her tenure, Ms.Berlinger has held several positions of increasing responsibility in spa, operations, events, and sales exceeding revenues and profitability for owners and companies, alike. She began her career in hospitality with Marriott International and with the most recent, BHI Group as Director of Spa for the 48,000 sq.ft. Alaya Spa in Weston FL. Ms. Berlingeri is a graduate of Georgia Southern University, where she earned her Business Administration Degree and resides in Miami.

Ms. Berlingeri can be contacted at 305-674-5585 or ellespa@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.