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Hotel Newswire Top Pick

5 Ways Hotel Spas Guide the Frequent Traveler's Quest for Wellbeing
Mary Gendron, Senior Vice President / Managing Director, Eric Mower & Associates

The evolution of spa from pampering palace to well of wellbeing mirrors what road warriors seek. Daily external forces centered in technology and speed can pull a person off center. Reconnecting with oneself calls for calm and quietude, an intentional break from outside influences. A spa, by nature, provides the perfect environment, with spa professionals assisting guests in identifying that internal “sense of spa” – a peaceful place to go to anytime. Culling trends from respected industry sources, this article explores five ways in which spas are supporting guests’ healthy lifestyles with evidence-based offerings and practices that will travel with them wherever they go. Read more.

Coming Up In The August Online Hotel Business Review




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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.