Editorial Board   

Ms. Olsen

Casey Olsen

Owner, Spa Sources

Spa Sources of Palm Desert California is considered to be the premier health spa consulting firm with over 20 years of Designing, Managing, Equipping, Operating and Marketing spas. Spa Sources owner, Casey Olsen, managed the luxury properties of La Costa Resort and Spa in San Diego, Givenchy, one of the designer spas, the Spa Hotel in Palm Springs and was the National Spa and Marketing Director for the billion dollar company, Sporting Clubs of America. Ms. Olsen has managed staffs of over 140 and pampered movie-industry elite and captains of industry from around the world. While working within the Spa realm, Ms. Olsen provided the owners of these luxury properties a departmental profit ratio of over 50 percent, which is unprecedented in the industry. As one of the industry's foremost health spa consultants, Ms. Olsen provides invaluable guidance to developers planning their luxury resorts that include a health spa facility.

Ms. Olsen can be contacted at 760-341-3311 or spasources@earthlink.net

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.