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Jane Segerberg

As everyone in the Hospitality Industry knows, our guests arrive with more than their luggage - - they also have their own personal baggage, which in turn interferes with their immediate enjoyment of their hotel-resort experience. Your hotel-resort spa is one of the quickest ways to help guests shed themselves of their stresses and begin to relax and appreciate the hotel-resort and its amenities. Spas are no longer a frivolous amenity to a hotel-resort. According to the International Spa Association's Spa Industry Survey conducted by Pricewaterhouse Coopers, spas are a booming industry that will continue to grow. READ MORE

Jane Segerberg

You are probably reading this because you are anticipating building a spa within your hotel/resort property or you currently have a spa that could improve its performance. In the short history of spas in hotels and resorts, the definition of success has changed dramatically from a hotel amenity that should break even to an amenity that adds to the resort/hotel's market appeal, guest satisfaction and profit. Spas remain a very small portion of the overall hotel/resort gross sales, however, spa sales have risen and overall resort/hotel spa profits have risen dramatically. READ MORE

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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.