Editorial Board   

Ms. Glover

Leslie Glover

Owner & CEO, Aspen Spa Management

Ms. Leslie Glover is the owner and chief executive officer of Aspen Spa Management, an international spa consulting company specializing in delivering turn key spa solutions for spa developments worldwide. Aspen Spa Management, with over fifty years of international spa experience, is one of the oldest spa consulting companies and is considered the most objective spa consulting company in the world. Created in 1961 by one of the most recognized spa experts, Raoul Andrews-Sudre, Aspen Spa Management has a deep understanding and knowledge of the spa, wellness and hospitality industries. Highly recognized in the spa and hospitality fields, Aspen Spa Management provides international expertise and state-of-the-art services to spas that redefine the standards of the industry. Ms. Glover was raised in Santa Barbara, California and has always been passionate about the spa and wellness industries. She began her professional spa career with Aspen Spa Management as an apprentice to Mr. Andrews-Sudre, learning the fundamental aspects of spa consulting with a focus on the technical side of spa operations. She spent two years working as an international trainer for Aspen Spa Management helping hire and train staff for project openings around the world. She then became involved in the design department where she was able to apply her design skills to assist in conceptualization, menu creation, space planning, architectural and engineering specifications, equipment and product sourcing. Moving into management in 2006, Ms. Glover was promoted to Vice President and in 2007, she became the owner and CEO with Mr. Andrews-Sudre assuming the role of Senior Advisor. Ms. Glover has participated in the creation of many spa projects around the globe; ranging from large destination, resort, hotel, medical and club spas in the Americas, Africa, Asia, Europe and the Middle East. As one of the youngest CEO's in the spa industry, with over twelve years of “hands on” experience, she brings a youthful, dynamic, “think outside of the box” perspective to the industry at large. Ms. Glover is one of the few individuals in the spa industry who has international expertise in all facets of spa development and represents and embodies the image of the spa industry. Because she began her career in the spa industry and did not cross over from the fitness industry, she has an authentic understanding of the international spa and wellness industry. Ms. Glover travels the world frequently and speaks regularly at many of the top level international trade shows and professional spa conferences. She is a frequent contributor to various media outlets and industry publications; writing articles and offering her expertise in the spa and wellness arena. Ms. Glover brings a holistic vision to the spa industry and has the unique ability to balance cultural

Ms. Glover can be contacted at 954-229-8353 or leslie@aspenspamanagement.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.