Editorial Board   Guest Author

Mr. Van Emmenes

Michael Van Emmenes

Director, Food & Beverage, Landsdowne Resort

Born in South Africa, with a passion for food/beverage, service and travel, Michael Van Emmenes left his country and jumped on cruise ships to travel gain exposure to various cultures, customs and people. He was very fortunate enough to travel through Alaska, the Caribbean, Mexico, and the Mediterranean. All ports of call offering him new insight into various foods, beverages and service levels. Post cruise ships, Mr. Van Emmenes knew the importance of an education and attended the Swiss Hotel Management School in Caux, Switzerland - studying Hotel Management with a specialty in Events. While attending college he was fortunate enough to land internships at the prestigious Lausanne Palace in Switzerland and then at the One&Only Royal Mirage in Dubai (part of the Kerzner Collection). After graduating Mr. Van Emmenes secured a position at the Hilton Atlanta where he honed his service skills; while working there he had opportunities to travel and assist various sister properties (including opening of the Hilton Fort Lauderdale Beach Resort). After 3 years in Atlanta Mr. Van Emmenes received a promotion and moved to Chicago where he worked at the historic Palmer House Hilton; assisting the hotel through the $200m renovation of the hotel and creating the hotels new concept restaurant and bar. Mr. Van Emmenes was then asked to join the opening team at the Hilton Orlando Convention Center. The hotel won the Connie Award for best service within the company - an accomplishment he believes is from the execution of hiring the right team for the perfect job. Mr. Van Emmenes has now settled down in Northern Virginia at Lansdowne Resort as Director of Food and Beverage and hopes to bring his service culture, personality and passion for the industry to his new found home.

Mr. Van Emmenes can be contacted at 703-858-2107 or mvanemmenes@benchmarkmanagement.com

Coming up in July 2019...

Hotel Spa: Pursuing Distinction

The Wellness Movement continues to evolve and hotel spas continue to innovate in order to keep pace. Fueled by intense competition within the industry, hotel spas are seeking creative ways to differentiate themselves in the market. An increasing number of customers are searching for very specific, niche treatments that address their particular health concerns and, as a result, some leading spas have achieved distinction by offering only one specialized treatment. Meditation and mindfulness practices are becoming increasingly mainstream as are alternative treatments and therapies, such as Ayurvedic therapies, Reiki, energy work and salt therapy. Some spas specialize in stress management and offer lifestyle coaching sessions as part of their program.  Other spas are fully embracing new technologies as a way to differentiate themselves, such as providing wearable devices that track health and fitness biomarkers, or robots programmed with artificial intelligence to control spa environments, or virtual reality add-ons that transport guests to relaxing places around the world. Some spas have chosen to specialize in medical procedures such as liposuction, laser skin therapy, phototherapy facials, Botox and facial fillers, acupuncture and permanent hair removal, in addition to cosmetic body shaping procedures and  teeth whitening treatments. Similarly, other spas are offering comprehensive health check-ups and counseling services for those who are interested in disease prevention treatments. Finally, as hotel spas continue to become more diverse, accessible and specialized, there is a growing demand for health professionals with a specific area of expertise. There is a proliferation of top class, quality wellness practitioners who make a name for themselves by offering their services around the globe, including athletes, chefs, doctors, physical trainers and weight loss specialists. The July issue of the Hotel Business Review will report on these trends and developments and examine how some hotel spas are integrating them into their operations.