Editorial Board   Guest Author

Mr. Stoup

David Stoup

Chairman, Trilogy Spa Holdings, LLC

David Stoup is the Chairman of Trilogy Spa Holdings, a boutique spa management company dedicated to leveraging international beauty brands and its owned brand portfolio to create unique high performance hospitality spa environments in four and five star properties. Examples include the Guerlain Spa at The Plaza, and Well & Being at the Fairmont Scottsdale Princess.

Mr. Stoup is also the Co-Chairman and CEO of Healthy Lifestyle Brands, LLC (HLB), a pure play licensing company, whose mission is to be the leading resource for education, information, products and services based on the principles of integrative medicine. Healthy Lifestyle Brands is the owner of the website www.drweil.com, the leading Integrative Medicine website on the internet. HLB also licenses the IP of a variety of healthcare authorities and wellness advocates onto healthy consumer products including, Martha Stewart, Jessica Simpson, Zac Brown, the Environmental Working Group and Tieraona Low Dog, MD.

Over his 30 plus year career, Mr. Stoup both founded and re-invented a variety of companies, concentrating on upscale consumer products and services firms. Mr. Stoup's experience includes co-founding La Prairie, Inc., Phillip Kingsley Products, Inc., Colours & Scents and Perry Ellis Shoes, all of which were sold to strategic buyers. In 1992, Mr. Stoup secured the exclusive worldwide rights to operate the Red Door Spas under the Elizabeth Arden trade name from Unilever. As CEO, Mr. Stoup oversaw the growth of Elizabeth Arden Salon Holdings from two Red Door spas to 142 day spas in 26 markets throughout the United States and the United Kingdom, until its sale to private equity.

Mr. Stoup's passion also extends to the non-profit world. He serves as a Member of the Board of Directors for the Amazon Conservation Team, Founder of YPO's Global Youth Exchange and as a Board Member of St. Joseph's Medical Center. He is also an active member of World Presidents Organization (WPO) and Chief Executives Organization (CEO).

Mr. Stoup attended the University of Missouri where he majored in Finance. He received his Juris Doctor in 1977 from the University of Missouri-Kansas City School of Law and immediately began practicing commercial real estate, corporate law and business.

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

Mr. Stoup can be contacted at +1 602-432-3252 or DStoup@trilogyspaholdings.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.