Mr. Bennett

Victor Bennett

Chief Operating Officer

Suite Spa

Victor Bennett is COO of Suite Spa, which provides spa services for high end hotels throughout Manhattan and Washington DC.

Mr. Bennett has been in the spa industry for 30 years and launched Suite Spa by accident in 2008 when a concept he and Mrs. Bennett invented hit the front page of USA Today.

At the time they were running Vasaio Life Spa, their medical spa and were asked by the new JW Marriott, Grand Rapids to provide spa services for their guests. Because there was only one spa room built out, the Bennett’s invented a spa cart that brought the world class spa to the guest’s room. Massage table, facial steamer, nail table, hot towel cabbie, hot stone tray, pedi bowl, lighting and sound system deck out the cart and one plug powers it all! Facials, hot stone therapy, massage, wraps, nail sand body services can be performed wherever you can go with the cart. “Take your spa anywhere” and “redefining room service” are Suite Spa’s taglines.

Today, the cart is patented and is the only full service mobile spa experience. Suite Spa is a preferred vendor for Hyatt, yet they have had relationships with Marriott and Independents as well. Mr. and Mrs. Bennett have been married for 31 years, have four grown daughters and live in Grand Rapids, Michigan.

Please visit www.suitespa.net for more information.

Mr. Bennett can be contacted at 616-481-3349 or victor@suitespa.net

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.