Editorial Board   Guest Author

Mr. Owen

Conan Owen

President, Relax & Rejuvenate Hotel Spa Solutions

Conan D. Owen is President of Relax & Rejuvenate Hotel Spa Solutions. He holds and MBA from the University of Virginia and spent 7 years as a strategy management consultant with the Boston Consulting Group before joining his wife and business partner Suzanne Owen, a former Estee Lauder Executive, in the spa and hospitality industry. He has lived and worked in Mexico, Australia, Canada, the UK and France as well as the US. His years of travel addressing the strategic issues of Global 500 clients gave him insight into the relaxation demands of travelers as he achieved United 1K, AAdvantage Million Miler, Starwood Preferred Guest Platinum, Hyatt Gold Passport Diamond status. Based in Charlottesville VA, Relax & Rejuvenate brings the perspective of the client/traveler and hotel ownership and management in creating spa solutions, whether they be in-room treatment programs, staffing for spa treatment rooms Or operating full service spas. Relax & Rejuvenate provides in-room spa services for over 60 hotels nationwide and operates 4 full-service hotel spas, including the Wellness Spa at the Benjamin Hotel in NYC, and InkSpa at Ink48 Hotel also in NYC. InkSpa was featured as the cover story in the September 2010 edition of American Spa Magazine. Relax & Rejuvenate also provides spa consulting services for existing or proposed projects including feasibility and conceptualization studies, spa layout and design, operational and performance improvement. He can be reached at

Mr. Owen can be contacted at 18668673529111 or conan@relaxandrejuvenate.com

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.