Editorial Board   

Ms. Fenard

Elaine Fenard

Partner & Chief Operating Officer, Europe and U.S., Spatality

Elaine Fenard, recognized as a spa industry visionary, Elaine became an integral partner in Spa Strategy in 2006, joining in the Spa Strategy quest to create innovative and profitable spas, Elaine brought to the team more than 25 years experience in spa development and operations with one of the world's largest hotel companies and the leading international spa operations company. As vice president of spa development and operations for Starwood Hotels & Resorts she oversaw spa development and operations for over 750 properties in more than 80 countries. She championed the Starwood Spa Collection, a group of 38 unique spas, in addition to overseeing the development of many successful individual spas under the Starwood umbrella. Elaine and her team designed several innovative concepts for Starwood, profitable templates for hotel owners and developers to follow from start to finish. At Steiner Leisure, Elaine held the position of senior vice president of operations and later directed development and operations for the highly successful Disney Magic and Wonder Vista spas. She also served as senior vice president of operations for Coiffeur Transocean (later acquired by Steiner Leisure), and was instrumental in the conception, development and operation of the first purposeĀ]built spa at sea in the 1980s. Elaine's vision for this project helped demonstrate the capital potential for spas in the cruise business and set the trend for future cruise ship spa construction. As an industry pioneer and recognized expert, Elaine is a frequent speaker at many conferences including the International Hotel Investment Forum (IHIF) in Berlin; International Spa Convention in London; Spa Resort Expo in New York City; New York Spa Symposium; Turning Point Global Spa Industry Conference in the Philippines and is a regular guest speaker at Cornell University. Spa Strategy is one of the world's leading spa consulting and design firms.

Ms. Fenard can be contacted at 303-573-8100 or Elaine@spastategy.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.