Editorial Board   Guest Author

Ms. Mestre

Diana Mestre

Founder, Mestre & Mestre Spa & Wellness Consulting

Diana F. Mestre is a respected leader and visionary in the wellness industry. Ms. Mestre offers more than 35 years of experience in the development of Spa and Wellness projects, integrating wellness design, and spa programs through her company Mestre & Mestre Spa & Wellness Consulting.

Ms. Mestre's portfolio of wellness healing spaces includes 60 world class Spas with prestigious hospitality companies such as: Auberge, Velas Resorts, Palace Resorts, Le Blanc, Ritz Carlton, 1 Hotels Los Cabos, Chable La Paz, Hyatt Ziva-Zilara, J.W. Marriott & Westin Monterrey and Hard Rock. Several of her Spa projects have been recognized by Virtuoso, Forbes, Five Diamond, World Luxury Spas and Conde Nast Johannessen and received the World Spa & Wellness Award "Resort Spa of the Year North & South America 2019 for Grand Velas Riviera Maya".

Ms. Mestre is a member of the consulting initiative task force for GWI, she graduated from CSU with a SCL Bachelors in Pre-Med Biology and a MS in Physiology of Exercise. She also earned a diploma in Quality and Global Competitiveness from UCSD.

Ms. Mestre has been a guest speaker in numerous conferences for the Mexican Ministry of Tourism and one of the main speakers at the GWS in Mexico and Aspen Colorado, for the Innovation through Indigenous Inspiration & The Pre-Hispanic Temazcal. She has also taught several Spa Management courses organized by the University of Monterrey.

Ms. Mestre's vision is to create and design genuine signature experiences with a sense of place, rooted in cultural themes while implementing world standards of excellence for the Spa Industry in Mexico & Latin America.

Please visit http://www.mestre-spa-mestre.com for more information.

Ms. Mestre can be contacted at +52 155-179-82567 or info@mestre-spa-mestre.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.