Editorial Board   Guest Author

Ms. Griffin

Nancy Griffin

Founder, Contento Marketing

Nancy Griffin, MMH is a wellness and hospitality expert with more than 25 years of experience. She has a Masters in Hospitality Management from Cornell University, where she performed the first classification study on the emerging spa industry for the International Spa Association (ISPA).

Specializing in the development of platforms to bring buyers and sellers together, Ms. Griffin founded SpaTrade, the industry's first online community, SpaExec, top-tier buyer regional networking events at luxury resorts. She sold both companies to Questex Media Group in 2008, staying on as Executive Director of Content for the Spa and Wellness Division.

In 2010, Ms. Griffin founded Contento Marketing. Leveraging her diverse network and unique storytelling ability, she positions brands for success. She is a contributing author for industry publications and frequent speaker at prestigious venues including Cornell School of Healthy Futures, Cosmoprof Bologna, ISPA, and Luxury Travel Expo.

In August 2020, Ms. Griffin launched the podcast Glowing Older: Innovation in Senior Living. Interviewing the iconoclasts reshaping an outdated industry, the podcast uncovers the explosive growth and unbelievable opportunity in aging services. Each episode takes an in-depth look at the trends driving growth and innovation at the intersection of hospitality, wellness, and senior living.

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

Ms. Griffin can be contacted at +1 415-987-0012 or nancy@contentomarketing.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.