Editorial Board   Guest Author

Ms. Mestre

Diana Mestre

Founder, Mestre & Mestre Spa & Wellness Consulting

Diana F. Mestre is a respected leader and visionary in the wellness industry. Ms. Mestre offers more than 35 years of experience in the development of Spa and Wellness projects, integrating wellness design, and spa programs through her company Mestre & Mestre Spa & Wellness Consulting.

Ms. Mestre's portfolio of wellness healing spaces includes 60 world class Spas with prestigious hospitality companies such as: Auberge, Velas Resorts, Palace Resorts, Le Blanc, Ritz Carlton, 1 Hotels Los Cabos, Chable La Paz, Hyatt Ziva-Zilara, J.W. Marriott & Westin Monterrey and Hard Rock. Several of her Spa projects have been recognized by Virtuoso, Forbes, Five Diamond, World Luxury Spas and Conde Nast Johannessen and received the World Spa & Wellness Award "Resort Spa of the Year North & South America 2019 for Grand Velas Riviera Maya".

Ms. Mestre is a member of the consulting initiative task force for GWI, she graduated from CSU with a SCL Bachelors in Pre-Med Biology and a MS in Physiology of Exercise. She also earned a diploma in Quality and Global Competitiveness from UCSD.

Ms. Mestre has been a guest speaker in numerous conferences for the Mexican Ministry of Tourism and one of the main speakers at the GWS in Mexico and Aspen Colorado, for the Innovation through Indigenous Inspiration & The Pre-Hispanic Temazcal. She has also taught several Spa Management courses organized by the University of Monterrey.

Ms. Mestre's vision is to create and design genuine signature experiences with a sense of place, rooted in cultural themes while implementing world standards of excellence for the Spa Industry in Mexico & Latin America.

Please visit http://www.mestre-spa-mestre.com for more information.

Ms. Mestre can be contacted at +52 551-798-2567 or info@mestre-spa-mestre.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.