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Hotel Newswire Top Pick

Hotel Spa: The Expanding Wellness Movement
Ryan Crabbe, Senior Director Global Spa Brands, Spa Operations Americas Hilton

Unless you’ve been hiding under a rock, you’ve probably heard a lot about the word “wellness” lately. As an increasingly informed public becomes aware of their own role in creating and sustaining a healthy lifestyle, changes are becoming apparent in all facets of life. After years of continued growth, Whole Foods Supermarket’s sales have finally flattened; not because people don’t want organic and sustainable options, in fact quite the opposite. The corner grocer is now stocking organic vegetables, locally farmed beef, and the ubiquitous kale, so Whole Foods is facing more competition. Sales of soda in the U.S. fell in 2013 to their lowest level in almost 20 years. Type in “wellness” in the ITunes App store, and you will have over 1500 choices. Hotels have to recognize that this is not a short-lived trend, it’s a complete shift in mindset, and adapting to this new reality is imperative to stay relevant to today’s traveler. Whether it’s a few healthy items at the breakfast bar (rather than the sea of white often encountered) or the accessibility of bottled water, today’s guests are looking for options that help them maintain their healthy lifestyle regimen while on the road. Since health-minded travelers tend to patronize the spa and fitness zones of the hotels they stay in, these are a good place to start when devising a wellness makeover. Read more.

Coming Up In The August Online Hotel Business Review

Feature Focus
Food and Beverage: Investing to Keep Pace
After five harrowing years of recession and uncertain recovery, revenues in the hotel industry (including food and beverage) have finally surpassed the previous peak year of 2007. Profits are once again on the rise and are expected to advance for the foreseeable future. The consequence of this situation means that hotel operators now have the funds to invest in their food and beverage operations in order to keep pace with rapidly changing industry trends and the evolving tastes of their hotel guests. One of the most prominent recent trends is the “Locavore Movement” which relies heavily on local sources to supply products to the hotel restaurant. In addition to fresh produce, meats and herbs, some operators are engaging local craft breweries, distilleries, bakers, coffee roasters and more to enhance their food and beverage options, and to give their operation a local identity. This effort is designed to increasingly attract local patrons, as well as traveling hotel guests. Some hotels are also introducing menus that cater to both the calorie and the ingredient conscious. Gluten-free, low-cal and low-carb menu items prepared with fresh, seasonal ingredients are available to more fitness-minded guests. Another trend is placing greater emphasis on “comfort” and “street” foods which are being offered in more casual settings. The idea is to allow chefs to create their own versions of these classic recipes, with the understanding that the general public seems to be eschewing more formal dining options. Finally, because the hotel lobby is becoming the social epicenter of its operation – a space which both guests and locals can enjoy – more diverse and expanded food and beverage options are available there. The August issue of the Hotel Business Review will report on all the recent trends and challenges in the food and beverage sector, and document what some leading hotels are doing to augment this area of their business.