Editorial Board   Guest Author

Ms. Setzermann

Kimberly Setzermann

Co-Founder, Pure Strategic Solutions

Kimberly Setzermann is the co-founder of Pure Strategic Solutions, a fresh and young hospitality consulting company with a focus on creating profit driven innovations in Spa and F&B concept development. By utilizing her education in global wellness practices, each project strives to integrate a local culture's authentic indigenous beliefs in medicine into more common and universally accepted products and therapies. Ms. Setzermann is currently based in Africa, devising the expansion of rooms and the implementation of spa facilities for an upscale safari lodge in Arusha, Tanzania, while simultaneously streamlining lodge operations by holding the position as General Manager. Ms. Setzermann holds a Master Degree in Hospitality from Ecole hotelière de Lausanne (EHL), as well as certifications in Neuromuscular Massage Therapy (Colorado Institute of Massage Therapy), Yoga Instruction (Yoga Center of Minneapolis), and Nutritional Health Counseling (Institute for Integrative Nutrition). Ms. Setzermann's passion to study the current usage of traditional medicines have taken her to live in Japan, India, Taiwan, Turkey, Costa Rica, the Netherlands, and Switzerland. Kimberly has worked in a private practice as a Wellness Consultant in New York City, devising six-month total health programs for clients with measurable results. Ms. Setzermann has contributed as a writer and speaker for the Global Spa Summit in Istanbul, Turkey and is currently the on the board of directors for the Hotel Association Tanzania (HAT). Her enthusiasm has led her to enjoy experiences working within education at EHL as a guest speaker and coach for students that share a similar passion for the spa industry.

Ms. Setzermann can be contacted at 255-0-78-386-9027 or kimberly@missionpure.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.