Editorial Board   Guest Author

Ms. McNees

Lynne McNees

President, International Spa Association

Lynne McNees is the President of the International SPA Association (ISPA). For over 20 years, Ms. McNees has led ISPA's global operations. Headquartered in Lexington, Kentucky, ISPA has been recognized worldwide as the professional organization and voice of the spa industry, representing health and wellness facilities and providers in more than 70 countries. Members encompass the entire arena of the spa experience, from resort/hotel, destination, mineral springs, medical, club and day spas to service providers such as physicians, wellness instructors, nutritionists, massage therapists and product suppliers. Ms. McNees serves as ISPA's official spokesperson and is frequently interviewed as a spa expert by major media outlets including The New York Times, Travel + Leisure, USA Today, Women's Wear Daily, the Associated Press and numerous consumer and trade publications.

Prior to her role with ISPA, Ms. McNees worked for several years in Washington, D.C. Her significant accomplishments in the nation's capital included positions with WorldCupUSA, the National Association of Chain Drug Stores, The President's Commission on The White House Fellowships and the Office Presidential Personnel in The White House. Ms. McNees also served on the Bush/Quayle campaign and Presidential Inaugural teams.

A native of Dallas, Texas, Ms. McNees currently serves on the Policy Well Advisory Counsel, Dallas Customer Advisory Board, Professional Beauty Federation Board and the Bank of the Bluegrass Advisory Board. She is a graduate of the University of Maryland with a bachelor's degree in kinesiological science.

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

Ms. McNees can be contacted at +1 859-425-5072 or lynne.mcnees@ispastaff.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.