Dr. Singer

Judy Singer

President & Co-Owner

Health Fitness Dynamics, Inc.

Judith L. Singer, Ed.D., ISHC, is the President, Co-Owner & Founder of Pompano Beach, Florida-based Health Fitness Dynamics, Inc. (HFD/HFD Spa). HFD is an internationally recognized and respected full-service spa consulting company that specializes in the planning, marketing and management support services of spas for fine hotels and resorts, day spas and mixed-use developments.

In addition to being the consulting company to almost US$800 million of global spa ventures, HFD has been actively involved in conducting economic and consumer spa research and establishing industry benchmarks. HFD is unique in terms of its focus on creating spas that are viable business ventures. Since its inception in 1983, HFD has been the consulting firm to such renowned projects as The Omni Mount Washington Resort, The Umstead, The Allison, Monte-Carlo Bay Hotel & Resort, Banyan Tree Mayakoba, Rosewood Mayakoba, Canyon Ranch in the Berkshires, Little Dix Bay, Four Seasons Hulalai, Four Season Biltmore, Four Seasons New York, Miraval, Malliouhana, Cranwell, Pinehurst, The Homestead, The Greenbrier, Bacara, Silverado, and agua at the Delano and The Sanderson.

In HFD's 30 plus years as an international spa consulting/advisory company, its focus has always been on how to help investors, developers and operators create and operate marketable and profitable spas that are stand-alone businesses as well as assets to their "core" business of maximizing the hospitality and real estate venture.

Dr. Singer is the past chairperson for The International Society of Hospitality Consultants (www.ISHC.com) and was on the ISPA Committee for the inaugural edition of the Uniform System of Financial Reporting for Spas. Dr. Singer speaks at numerous international hotel and investment conferences and is a guest lecturer at several hospitality schools.

Dr. Singer can be contacted at 954-942-0049 or judysinger@hfdspa.com

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.