Ms. Hembree

Allie Hembree

Public Relations Manager

International SPA Association

Allie Hembree is the public relations manager at the International SPA Association (ISPA), working with global media outlets as she promotes the visions and messages of the spa industry. She is a frequent contributor to Pulse magazine, which is the official trade publication of ISPA.

Since 1991, the International SPA Association has been recognized worldwide as the professional organization and voice of the spa industry, representing health and wellness facilities and providers in more than 70 countries.

Members of ISPA encompass the entire arena of the spa experience, from resort/hotel, destination, mineral springs, medical, club, and day spas to service providers such as physicians, wellness instructors, nutritionists, massage therapists and product suppliers. ISPA advances the spa industry by providing invaluable educational and networking opportunities, promoting the value of the spa experience and speaking as the authoritative voice to foster professionalism and growth.

To read digital Pulse and learn more about ISPA, visit experienceispa.com or email ispa@ispastaff.com. ISPA is offering readers a free gift. Visit experienceispa.com/gift to receive your special gift from ISPA.

Ms. Hembree has a background is broadcast journalism and public relations and is currently pursuing her Masterís of Business Administration from Midway College in Midway, Kentucky.

Ms. Hembree can be contacted at 859-425-5072 or allie.hembree@ispastaff.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. Todayís 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.