Editorial Board   Guest Author

Ms. Minton

Melinda Minton

Executive Director, SPAA

Melinda Minton, a spa, wellness, salon consultant and health and beauty expert, is a past spa owner, certified massage therapist, esthetician and cosmetologist. Ms. Minton has formal training in business, marketing and digital media. Ms. Minton has consulted on spa management issues, product formulations, spa profitability and strategy among sundry other projects. Ms. Minton has worked on hundreds of projects involving everything from spa start-ups to launching marketing programs for Fortune 500 companies. Ms. Minton is the founder of The Spa Association (SPAA), a world-class organization dedicated to enriching the professional beauty industry through self-regulation, education and sound business practices. Ms. Minton is also a member of the National Association for Female Executives (NAFE) and of Cosmetic Executive Women (CEW). In 2006, Ms. Minton was appointed to the United States Business Advisory Council (BAC) representing small business interest and was named Colorado Business Women of the Year by the Presidential Commission of the Bush administration. Ms. Minton founded and launched Reed Elsevier's Spa and Resort and co-located Medical Spa conferences now in Miami, New York City and Los Angeles. She has also organized the International Fitness Show, Club Industry spa track events for Primedia for many years. She has written countless consumer and trade publications. Featured in consecutive year in Entrepreneur magazine, Ms. Minton serves as an expert resource for such publications as Better Homes and Gardens, Shape, First for Women, In Style, and Alternative Medicine magazines and is on the Board of Directors for Healing Retreats and Spas and Hotel Executive magazines. Clients have included: Roche, Teledyne Waterpik, Sandals and Beaches, Borghese, Avon, Disney and W hotels.

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

Ms. Minton can be contacted at 970-682-6045 or melinda@spaminton.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.