Editorial Board   Guest Author

Mr. Wuttke

Mark Wuttke

Principal, The Wuttke Group

Mark Wuttke heads Wuttke Group, LLC, a world-class business development consultancy specializing in natural, organic and sustainable spa and boutique retail with an emphasis on the luxury market. He and his colleagues have assisted more than 15 natural and organic brands globally in their quest to attain and sustain authenticity. Mr. Wuttke's current involvement includes worldwide market development and distribution for two Germany-based award-winning personal care product lines - Amala and Primavera. Wuttke's experience includes 19 years as President/CEO in the USA and Australia within the wellness industry and more than 25 years of strategic and tactical management experience in operations, marketing and sales. He has been associated with luxury spas and high end boutique retail, specializing in biodynamic/organic skin care and natural medicines. Mr. Wuttke is often tapped by the media for his expertise and he is currently on the Editorial Advisory Board of Organic Spa Magazine, for which he authors an ongoing column called Stewardship. His byline appears in industry trade magazines worldwide. Mr. Wuttke is active in a range of industry organizations, including ISPA and he works closely with LOHAS (Lifestyles of Health and Sustainability), Green Spa Network, and Natural Beauty Summit in the United States and Europe. He is an international speaker and prolific author. The Australia native operates his business out of Atlanta, Georgia USA and resides there with his wife and two children.

Mr. Wuttke can be contacted at 404-441-4962 or info@wuttkegroup.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.