Acquisitions & Hotel Openings

Mohonk Mountain House Appoints Barbara Stirewalt Spa Director

New, $13 million, 30,000-square-foot Spa

NEW PALTZ, NY, February 28, 2006. Barbara Stirewalt has been named Spa Director of the new, $13 million, 30,000-square-foot Spa at Mohonk Mountain House. Her devotion to indigenous spa programs and earth-friendly spa principles provides a perfect complement to the 137- year-old property, with its rich history of ecology. Located in the Shawangunk Mountains overlooking the Hudson Valley and set on 2,200 spectacular acres, Mohonk Mountain House is only 90 miles north of New York City.

With more than 20 years of experience, Stirewalt has helped open spas and fitness centers, provide concept and design development, and train hospitality staff. She most recently served as Spa Director of the Wintergarden Spa and Fitness Center at the Wintergreen Resort in Virginia.

"Stirewalt's extensive career in spas and hospitality, her love of nature, and her desire to provide guests with an experience that will nurture body, mind, and spirit in our unique setting blends all of the qualities we had hoped for in this position," said Bert Smiley, CEO and fourth generation descendant of the hotel's 19 th century founders.

Stirewalt holds a Masters of Professional Studies from Cornell University's School of Hotel Administration, along with multiple certifications in group and aquatic fitness instruction.

Coming Up In The August Online Hotel Business Review


{300x250.media}
Feature Focus
Food & Beverage: Going Casual
According to industry tracker PKF Hospitality Research, food and beverage sales represent the second- largest source of revenue for full-service hotels behind rooms. Given its financial importance, hotel operators are constantly adapting and evolving their F&B operations in order to remain current with industry trends and to meet (and exceed) guest expectations. Recent food developments which continue to proliferate include the farm-to-table movement; customized menus for those who are vegan, vegetarian, paleo or gluten-free; the appearance of smaller dishes on tasting menus; and creatively- prepared comfort foods served in more casual settings. In fact, there is a growing emphasis in the entire industry on more casual food operations. Customers are eschewing the typical breakfast-lunch- dinner/appetizer-entrée-dessert model in favor of "fast-casual" menus and service (think Panera, Chipotle or Cosi as examples). Even better if these menus are also available throughout the property, especially in social-gathering areas like the lobby, pool or bar. Some hotels are also experimenting with "pop-up" restaurants - a temporary dining option with edgy menus and design served in unexpected locations (like rooftops or lobbies) - as a way to keep things energetic and fresh. Another trend which applies to both food and wine is the option to purchase food and beverages in multiple sizes. Some operations are giving their customers the opportunity to choose - a three ounce pour of wine or a nine-ounce pour; a six-ounce filet or a twelve-ounce - the customers decide their portion size and pay accordingly. The August issue of the Hotel Business Review will document all these 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.