Editorial Board   Guest Author

Ms. McCall Wilson

Anne McCall Wilson

Chief Executive Officer, McCall & Wilson

Anne McCall Wilson is a 30+ year wellness, hospitality and marketing leader.  She is known as a creative innovator and a savvy business operator with the ability to bring brands and businesses to life.   Her company McCall & Wilson is a boutique strategic advisory and thought leadership company collaborating with clients to combine creative concepts with business acumen. The firm's focus is vision and strategy development, current trend spotting and brand and concept creation - all with an eye to performance success.

Ms. McCall Wilson has coined the phrase "thought currents" as a key approach - casting a worldwide watch of current ideas and threading them together to ignite a successful strategy. With global experience in over 20 countries, she has built luxury spa brands and concepts, worked on the development of 80 spa or wellness projects and been responsible for the successful operations of over 35 large spas.    She has worked or completed projects for major luxury brands including Fairmont, Raffles, Swissotel, Hilton and Four Seasons.  Her responsibilities included oversight of 37 operating spas, the launch of 20 new spas and the concepts for more than 50 projects in development.  

Ms. McCall Wilson has strong background in marketing including tourism destination and hospitality leadership.   She has been a successful Hotel General Manager hired to reposition and animate the property.   Most recently, she has expanded her wellness understanding, graduating as an energy medicine practitioner.   

Ms. McCall Wilson lives in South Carolina with her husband and business partner Steve Wilson and occasionally takes time out to play some golf.


Please visit http://www.mccallwilson.com for more information.

Ms. McCall Wilson can be contacted at +1 843-525-1317 or anne@mccallwilson.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.