Ms. Way

Claire Way

Managing Director

Spa Strategy

Claire Way joined Spa Strategy in 2006 to manage our UK office, and has over 25 years experience in the spa industry and a career that spans several continents. As managing director, Ms. Way leads Spa Strategy’s extensive work in development & construction, strategic planning and management for hotel spa and wellness facilities.

Founded in 2002 on a quest to find the sweet spot between innovation, luxury and profitability in spa; Spa Strategy has since developed into one of the most sought-after international consultancies in its field. Nurtured by spa industry visionaries Richard Dusseau and Elaine Fenard, the company’s success was founded on sound principles: building a deep understanding of client and guest, and always involving the ‘right people’. The core team they assembled works together to this day.

Prior to joining Spa Strategy Ms. Way worked with international hotel group Per Aquum Resorts & Spas, launching its spa division from the ground up in record time. As Group Director of Operations & Development, she was responsible for brand development, operations, design and business strategy of all spas. The Collection focused on delivering innovative design and concept, most noted is the world’s first underwater spa, which is credited to her.

At the prestigious Chiva-Som International Health Resort, Ms. Way was Spa Director responsible for setting new standards in training, marketing initiatives, maximizing the top and bottom line revenue and in developing new spa facilities. During her tenure at Chiva-Som International Health Resort, the resort won the Conde nast readers award for destination spa of the year, and under her leadership at Per Aquum Spa Collection the team won two Spa Asia Crystal awards, “Best Spa in the Maldives” and “Editor’s Choice”.

Please visit http://www.spastrategy.net for more information.

Ms. Way can be contacted at 44-0-796-968-6644 or claire@spastrategy.net

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. 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.