Editorial Board   Guest Author

Ms. Borgman

Peggy Borgman

President, Preston Wynne, Inc.

Peggy Wynne Borgman is CEO of Preston Wynne, Inc., which was founded in 1984 and currently operates two spa facilities, one a luxury day spa and the other a hotel spa, in the San Francisco Bay Area. Today the company employs 60+ bodyworkers, estheticians, nail technicians, spa concierges, housekeepers, and managers. Ms. Borgman is also principal consultant and seminar leader for Preston Wynne's business-to-business division, which has offered consulting and training services to the spa industry since 1994. Clients of the B2B division have included Hyatt Hotels, Four Seasons, Ritz Carlton, Shangri-La, the Peninsula Group, Treasure Island Resort and Casino, Glen Ivy Hot Springs Spas, East West College of the Healing Arts and Gold's Gym. The author of the consumer title Four Seasons of Inner and Outer Beauty: Spa Rituals for Well-Being, from Random House, Ms. Borgman is also a frequent contributor to spa industry magazines and a highly-rated speaker for trade events such as ISPA, IESC and the American Spa Expo. Her commentary on the spa industry has been featured in USA Today and Time magazine. She is a member of the board of directors for Next Door Solutions, a domestic violence agency in Santa Clara, California, where she works to put the healing and fundraising resources of spas to work in aiding victims of domestic abuse.

Ms. Borgman can be contacted at 408741175030 or pwb@prestonwynne.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.