Ms. Clarke

Jacqueline Clarke

Wellness Research Director

Diagonal Reports

Jacqueline Clarke specialises in global wellness market intelligence. Her particular focus is the de-medicalisation of healthcare and the medicalisation of beauty and the new market that is taking shape.

She tracks market developments and changes in consumer behaviour worldwide to determine demand for solutions (products, devices and services). She finds out what is really happening in the market-place and obtains the latest data by working closely with sector experts – through discussions and interviews in their place-of-work. This valuable intelligence is then analysed and coded in-house by Ms. Clarke and her team.

Diagonal Reports tracks wellness and the leading wellness providers worldwide. Experts routinely tapped in research projects include beauty farms, thermal spas, day spas, resort spas along with product formulators, device manufacturers, retailers, cosmetologists, aestheticians, therapists and spa managers. Geographies covered include Asia, Americas, Europe, Middle-East and sub-Saharan Africa.

Recent areas of research for Ms. Clarke include the updating of wellness and "spa" traditions; the scaling of new service concepts in the personal care channel; analysing how technological and product innovations, including apps, shape new personal care regimes — particularly in the key category of skincare, but also in body shaping; the impact of medicalisation on consumers' beauty demands, and buying criteria; the impacts of the ongoing consumer shift towards de-medicalised healthcare and the management of healthcare conditions (such as pain, stress, etc)

Ms. Clarke has worked with some of the largest players in these sectors in Europe, US and Japan, and conducts workshops and presentations for clients in US, Asia and Europe. Before joining Diagonal Reports, she taught in universities in Connecticut and Texas (USA). She holds an MA (from UNC-CH., USA), and BA (Hons.) from Trinity College, Dublin, Ireland.

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

Ms. Clarke can be contacted at +353-4695-49027 or dreditor@eircom.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.