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 2550783869027 or kimberly@missionpure.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.