Editorial Board   Guest Author

Ms. Hembree

Allie Hembree

Public Relations Manager, International SPA Association

Allie Hembree is the public relations manager at the International SPA Association (ISPA), working with global media outlets as she promotes the visions and messages of the spa industry. She is a frequent contributor to Pulse magazine, which is the official trade publication of ISPA. Since 1991, the International SPA Association has been recognized worldwide as the professional organization and voice of the spa industry, representing health and wellness facilities and providers in more than 70 countries. Members of ISPA encompass the entire arena of the spa experience, from resort/hotel, destination, mineral springs, medical, club, and day spas to service providers such as physicians, wellness instructors, nutritionists, massage therapists and product suppliers. ISPA advances the spa industry by providing invaluable educational and networking opportunities, promoting the value of the spa experience and speaking as the authoritative voice to foster professionalism and growth. To read digital Pulse and learn more about ISPA, visit experienceispa.com or email ispa@ispastaff.com. ISPA is offering readers a free gift. Visit experienceispa.com/gift to receive your special gift from ISPA. Ms. Hembree has a background is broadcast journalism and public relations and is currently pursuing her Master's of Business Administration from Midway College in Midway, Kentucky.

Ms. Hembree can be contacted at 859-425-5072 or allie.hembree@ispastaff.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.