Mr. Hale

Scott Hale

Chief Experience Officer

Brand New Stay

Scott Hale is the founder and Chief Experience Officer of Brand New Stay™; a company specializing in redefining, reimagining and reinventing hospitality venues and the guest experience.

Mr. Hale began his career in hospitality overseeing resorts in Kissimmee and Long Key, FL for the Company Operated Properties division of the largest camping brand in the business. Mr. Hale also served as the Director of Inns and Resorts for a prominent Northwest management company, overseeing exceptional properties in breathtaking locations.

At Brand New Stay™, the passion is new. New projects, new ideas, new interpretations, new ways to enhance the guest experience and new ways to get things done. From unique outdoor lodgings to distinctive boutique hotels, Brand New Stay™ creates authentic, effortless and inspiring experiences that are: local, socially responsible, eco-sensitive and historically mindful. Currently, Mr. Hale and Brand New Stay™ support an iconic waterfront Inn in Friday Harbor, WA.

Mr. Hale also founded LEANTO™ which helps adventurous guests take the easy way out with unique Luxury Camping experiences in the Northwest. LEANTO™ glamping on Orcas Island launched in 2015 and, in addition to receiving wonderful guest feedback, has received plenty of attention from the press. LEANTO™ has been mentioned or featured in The Seattle Times, The Wall Street Journal, Sunset Magazine and Yahoo! Travel.

Mr. Hale holds a Bachelor of Business Administration from the State University of New York and a Certificate in Strategic Hospitality Management from Cornell University. A tireless outdoor enthusiast, Mr. Hale enjoys glamping, hiking, biking, kayaking, fishing, camping, and, of course, exploring new places.

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

Mr. Hale can be contacted at 877-589-3226 or hello@brandnewstay.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.