Editorial Board   Guest Author

Mr. McCarthy

Jeremy McCarthy

Group Director of Spa & Wellness, Mandarin Oriental Hotel Group

Based in Hong Kong, Jeremy McCarthy is the Group Director of Spa & Wellness for Mandarin Oriental Hotel Group where he leads and manages the global activities of their internationally acclaimed luxury spa division. He is a well-known and respected spa professional with over twenty-five years of luxury and diversified hotel, spa and leisure services experience.

    Mr. McCarthy has served several years on the board of the International Spa Association (formerly Vice Chair) and currently chairs the Digital Wellness Initiative of the Global Wellness Institute. He is a regular speaker and writer for industry events and publications and teaches courses on Positive Leadership and Spa Operations.

    Prior to working with Mandarin Oriental Hotel Group, Mr. McCarthy was the Director of Spa Development and Operations for Starwood Hotels and Resorts where he was responsible for expanding the company's spa division, growing the brand and providing conceptual design advice and project management for new spas. From 1989 to 2006, Mr McCarthy held a number of senior appointments with Four Seasons Hotels & Resorts.

    With Mandarin Oriental Hotel Group, Mr. McCarthy has been leading some of the most advanced facilities and treatment programs available to spa-goers today, including signature holistic treatments, award-winning spa design and an acclaimed signature spa line. In recent years, Mandarin Oriental has been on the cutting edge of new treatments, retreats and programs focused on mindfulness and digital disconnection.

    Mr. McCarthy holds a BA in Psychology from the University of California and a Master of Applied Positive Psychology from the University of Pennsylvania and is the author of a book on The Psychology of Spas & Wellbeing and a well-respected blog on The Psychology of Wellbeing.

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

    Mr. McCarthy can be contacted at 852-2895-9288 or jmccarthy@mohg.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.