HOTEL BUSINESS REVIEW

July FOCUS: Hotel Spa

As global travel starts to recover, health and wellness are slated to become part of a hotel's core DNA and would be a game changer for the future of the hospitality industry. Joon Aun Ooi, President, Asia Pacific, Wyndham Hotels & Resorts, shares how health and safety continue to be a top priority, while providing exceptional experiences for their guests and employees. READ MORE

The "one-size-fits-all" spa model no longer serves guests and spa therapists post-pandemic. As self-care and paths to well-being have become paramount, today's spa guests are demanding customized treatments that address their specific needs. At the same time, staffing has become the spa industry's number one challenge. READ MORE

The rapid growth of the wellness tourism sector sees no sign of slowing down, with modern life and the pandemic making wellbeing even more central in consumer decision making. Co-Founder and Head Wellness Consultant at Well Culture and visiting lecturer at Glion Institute of Higher Education and Les Roches, Mariana Palmeiro, discusses how hotels can seize this wellness opportunity to increase revenue and deliver an aligned experience for their guests. READ MORE

Wellness tourism is the fastest growing segment within the global tourism market. Failure to invest in wellness now could be an expensive mistake. Once the pandemic is gone, many of us will realize that it's less about uncontrollable consuming and more about pampering ourselves, and that wellness will be a dynamic parameter in how we guide our lives. READ MORE

Spas have been present at hotels in various forms for many years. Wellness programs on the other hand are still a work in progress and the definitions of wellness are numerous. The differences in definitions appear to be a matter of context and concept but are part of a broader wellness tourism umbrella. This discussion will focus on spas and wellness programs in hotels and share some marketing and management best practices. READ MORE

How can hoteliers authentically promote health and well-being initiatives unless we ourselves are mindful of, and taking full responsibility for, our own health and wellbeing? Despite the challenges stemming from COVID-19 including temporary hotel closures, a silver lining would have to be, in addition to resilience, a heightened focus on just how precious our health and wellbeing are. READ MORE

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John Mavros

Many turn to Starbucks for a caffeinated wakeup call every morning. However, given a recent court ruling, Starbucks now serves as a wakeup call for employers who need to improve their timekeeping practices. This article examines the landmark California Supreme Court decision in Troester v. Starbucks, which illustrates just how important it is to capture every minute that an employee works - even time that seems short and trivial, or also known as "de minimis." This article will explore the lessons learned from Starbucks and further outline best timekeeping practices that all hotels should consider implementing to avoid an employment wage-hour lawsuit. READ MORE

Camille Hoheb

When in a crisis, where can hotel spas look for practical business strategies to survive and thrive? It's the same place mankind has looked for inspiration – Mother Nature. A relatively new field called biomimicry has emerged that looks towards nature's engineering to solve modern-day problems. The genius in biomimicry extends to learning how to adapt during a crisis. Since the Industrial Revolution, humans have approached work in terms of areas of specialization, independence, and siloed thinking rather than organically working together as a system. Biomimicry can give insights into a variety of topics relevant to hotel spas from cultivating resilience, creating cooperation with peers to pivoting quickly in changing markets. READ MORE

Coming up in August 2021...

Food & Beverage: Necessity Breeds Invention


Hotel restaurants were not immune to the devastation that Covid caused in the food & beverage industry last year. In order to survive, many operations expanded their services to include packaged food sales, prepared meals to go, mini pop-up grocery stores, meal kits, takeout, and delivery to make up for lost revenues. These hybrid operations have become increasingly popular in hotels because they maximize limited F&B space and also attract local business. In those restaurants where customers are willing to dine in, there is a greater emphasis on safety protocols. Tables and chairs are spaced far enough apart to provide a sense of safety and comfort between parties. There are also stricter cleaning and disinfecting practices occurring in between dining encounters. In addition, there is a greater emphasis on outdoor dining with its offer of fresh air. The August issue of the Hotel Business Review will report on what some leading hotels are doing to manage their F&B operations in the wake of the pandemic.