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 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.