Spa Treatment Trends: Cues from the Food Industry

By Jane Segerberg Founder & President, Segerberg Spa Consulting, LLC | January 15, 2012

As we continue to batten down the hatches, nostalgic for good ol' economic stability and at the same time, anticipating the passing of the storm, it is perfect timing to plan for positioning at the forefront of the market when the storm passes.

Looking forward, we will examine spa treatment trends that have legs and are not just passing fads. Rising trends that have longevity and are selected for their synergy with the ambiance and philosophy of your property offer a distinctive match that strengths the appeal of your property and market.

It is fortunate that trend comparisons can be related to Food and Beverage trends since hoteliers understand F&B very while, while spas seem to be more difficult for most managers to master. By comparing spas and trends to F&B hopefully a comfort level is achieved and results in guiding your spa to higher success. From the menu combination and presentation all the way through the level of the wait staff's understanding of the menu, selling the menu and servicing the guest along with the quality of the chef's preparation and presentation of the food; there are many similarities and trends to be considered for the Spa Industry.

This article will list the trend cues that spas can adopt from the food industry including close similarities. Take note that we will go beyond treatment cues to management and demonstrate how the Spa Industry is losing net profit along with loyal guests due to a significant point of departure from one very important cue. This cue is saved for the last - - skip to the end if you like, but hopefully go back to review the other cues.

Spas and F&B - Easy similarities to adapt

Cue #1 - Eating is a necessity: Dining is not

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