Editorial Board   Guest Author

Ms. Evans Parker

Deborah Evans Parker

Principal, Deborah Evans & Associates, LLC

Deborah Evans Parker is the founder and principal of Deborah Evans & Associates and has created and designed, developed, consulted, marketed and managed select destination, resort and day spas and salons throughout her career. With over twenty - five years of hands on spa experience and a proven track record. Ms. Evans is a dynamic visionary and recognized industry leader in planning, programming, marketing and public relations and successful management of hotel and spa operations. As a perpetual student, spa chef, licensed massage and spa therapist, author, educator and spa aficionado, Ms. Evans has developed a unique background and expertise in spa cuisine, massage and spa therapies, fitness and outdoor recreational programs and holistic health. Combined with expertise in strategic business development, branding and imaging, retail development and management, staff development and team dynamics and sales and service training. Ms. Evans is a highly sought after spa and salon consultant, providing expert advice to both new and existing spas. Seeing both a need and an opportunity, Deborah launched her new spa and salon distribution company in 2010 and now represents ten quality spa and salon brands in the national US market. Ms. Evans oversaw the development and repositioning of two leading destination spas, Lake Austin Spa Resort in Austin, Texas and Red Mountain Spa in St. George, Utah. Serving as General Manager of both of these "top ten" spas, Evans oversaw the re-tooling of "Bermuda Inn" to "Lake Austin" and "National Institute of Fitness" to "Red Mountain Spa". Sensing a need and an opportunity in the industry, Evans developed and conducted a spa management training program and founded her spa consulting business in 1995 and was selected to develop The Grand Floridian Spa at Disney World in Orlando, Florida as her initial project. As a spa industry expert, Ms. Evans has been interviewed and quoted in hundreds of publications and by most leading spa, health, and beauty and travel publications. Ms. Evans has served on The International Spa Association Board of Directors and Foundation Board. She currently serves as President of the Spa Consulting Chapter of the Institute of Management Consultants and is dedicated to setting ethical standards and certification for spa consultants. She is a member of the International Spa Association, The Institute of Management Consultants and The Manufacturer Agents National Association.

Ms. Evans Parker can be contacted at 901-221-8283 or deborah@devansassociates.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.