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 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.


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