Editorial Board   Guest Author

Ms. Fiske

Darlene Fiske

Co-Founder, S'Well Public Relations

Darlene Fiske is the co-founder of S'Well Public Relations, a national communications firm specializing in wellness storytelling. A self-proclaimed spa junkie, this dynamic, results-orientated marketing and communications professional with 20+ years of experience in marketing, branding, media relations and publicity has helped propel her clients to the top of prestigious magazine awards lists. Mohonk Mountain House has been honored as the #1 Resort Spa in the US by the readers of Conde Nast Traveler, the #6 Spa in the World and #2 in the US by Travel + Leisure magazine and Lake Austin Spa Resort has been consistently ranked a top ten destination spa for the past ten years in both Conde Nast Traveler and Travel + Leisure magazines.

Ms. Fiske worked on-site as the Director of Sales & Marketing for Lake Austin Spa Resort in Austin, Texas, where she was responsible for sales and marketing efforts targeting the top 1% of affluent consumers in the United States. She has served on the marketing task force for the International Spa Association, is currently on the Women in Leadership committee for the Global Wellness Institute, has spoken at industry conferences such as SXSW, IECSC, and ISPA and has written for a variety of publications including FathomAway, Organic Spa, Spa Opportunities and Forbes. Respected by the country's top media professionals, Ms. Fiske's clients have enjoyed enormous exposure in leading lifestyle publications including the New York Times and USA Today and she has been referred to as the “Unicorn PR Gal” by the press.


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

Ms. Fiske can be contacted at 512-331-7755 or darlene@thefiskegroup.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.