Ms. McConnell

Emily McConnell

Spa Director

Dana Hotel and Spa

With over ten years of experience in the spa industry, Emily McConnell brings a strong background in dedicated leadership as well as aesthetics to the spa at the Dana Hotel and Spa. Ms. McConnell has previously worked as an aesthetician and a spa manager at a variety of prestigious Resort Spas in Chicago.

Realizing at a young age that the spa industry was her passion, Ms. McConnell first attended Eastern Michigan University to earn a degree in Business. Shortly after college, Ms. McConnell traveled throughout Australia, Asia and Europe to research spa practices and treatments of diverse cultures.

After working in the industry, Ms. McConnell decided to gain a more intimate knowledge of spa processes and operations. She went back to school to earn her Esthetic’s License at Pivot Point International. She continues to use that vast knowledge and background to uphold the Dana Hotel and Spa name when it comes to quality and prestige.

Ms. McConnell coordinates the development and technique of the spa treatments offered, and continuously researches new methods and products while referencing her extensive experience in esthetics.

Ms. McConnell can be contacted at 312-202-6064 or emcconnell@danahotelandspa.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.