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JULY: Hotel Spa: Front and Center

Keith  Simmel

Over the last decade, we have seen the nation take a greater interest in health and wellness. There has been a major paradigm shift calling for higher quality, organic products and transparency with ingredients. In fact, the Food and Drug Administration (FDA) now requires restaurants, retail food establishments and vending machines to list the amount of calories associated with each item. Organic grocers like Whole Foods are leading the market with their superior offerings. Itís no surprise that this consumer trend has also manifested in the hospitality industry where hotel designers, owners and developers are seeing greater demand for health and wellness products than ever before. READ MORE

David  Stoup

Authentic experiences and personal well-being have become increasingly important to the modern consumer, and hotels that provide an opportunity for travelers to maintain personal wellness not only engage their leisure visitors, but group guests and locals as well. As many hotel spa and fitness facilities are seriously underutilized, a new type of spa dedicated to wellness allows a hotel to capture the growing number of health-conscious consumers searching for travel experiences that adapt to their personal needs. When executed properly, a hotel can leverage its spa/wellness offerings to reach beyond the hotel stay, extending the guest experience post-visit to create long-term loyalty. READ MORE

Ann  Brown

When I was in college, my door into the spa industry opened when someone reached out to help me. Spa therapy changed my entire health and wellbeing, and it continues to do so today. As much as I love the holistic wellness and altruistic side of the spa world, I very acutely recognize this is a business. In order to do well by your clients and impact their health and in order to support our therapists in their careers, our organizations must stay healthy and profitable. Licensed in massage, esthetics, and cosmetology and holding a business management degree, Iím grateful to have knowledge and insight from all sides of the spa. READ MORE

Trent  Munday

As I mentioned here once before, in an earlier article titled Demystifying the Hotel Spa , the hotel spa business has been a bit of a roller coaster ride over the past 20 years or so. Like all good roller coaster rides, the most exciting bit is when you start rolling down from the peak, zigging and zagging, twisting and turning, screaming with a mixture of delight, adrenalin and sheer terror Ė but that part of the ride is also what puts many people off. Itís not for everyone. In many ways, the hotel spa business today is on that same exciting part of the business cycle. READ MORE

Coming Up In The August Online Hotel Business Review


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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-entrťe-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.