Editorial Board   Guest Author

Ms. Wolski

Leslie Wolski

President, Wolski Spa Consulting

With more than two decades in the spa industry, veteran Leslie Wolski brings a wealth of experience to her clients as a Spa Operations Consultant. Most recently, Ms. Wolski was the Spa Director at Villagio Inn & Spa, overseeing the daily operations for the luxurious 13,000-square-foot Spa Villagio and its staff of seventy-five massage therapists, estheticians, concierge and spa attendants, Ms. Wolski was directly involved in the design and development of the Spa Villagio project. Spa Villagio was recognized as a top resort spa by both Conde Nast and Travel and Leisure. Ms. Wolski has worked as a spa consultant to nationally-recognized full service spas and clubs nationwide. Her clients have included such notables as: The Houstonian in Texas; Ventana Resort & Spa in Big Sur, California; The Mayacama Club in Sonoma County, California; The Fairmont Sonoma Mission Inn & Spa in Sonoma, California; Turnberry Ocean Colony in Sunny Isles, Florida; and The Spa at the Hilton Cancun Resort, in Cancun, Mexico. Previously, Ms. Wolski worked as spa operations manager and then spa director, serving on the executive committee of the well known Sonoma Mission Inn & Spa in Sonoma, California. In her capacity with the hotel, Ms. Wolski oversaw the resort's multi-million dollar spa upgrade and renovation, opening the new Sonoma Mission Inn Spa in 1999 to rave reviews. Boasting a passion for spa education, Ms. Wolski is an accomplished author of SPA - Refreshing Rituals for Body and Soul which was published in 2002 for The Body Shop. The book focused on how to care for yourself with simple treatments from around the globe that cleanse, relax and revitalize the body and spirit. Ms. Wolski is a former executive committee member of the International Spa Association (ISPA) board of directors, an instructor at The San Francisco Institute of Esthetics and Cosmetology in San Francisco, as well as, being a contributing writer to ISPA's Pulse Magazine and SKIN INC. Magazine. Ms. Wolski also serves as a spa industry speaker. She holds a Bachelor of Arts Degree in Communications Studies, where she graduated with Cum Laude from California State University, Sonoma. The Santa Rosa, California resident is married with three children and enjoys spending time with family and training for triathlons in her spare time.

Ms. Wolski can be contacted at 707-953-2202 or lwolski@sonic.net

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.