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JULY Hotel Spa: Pursuing Distinction |
Tuesday July 16, 2019 |
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Using the Seven Senses to Design and Operate the Perfect Hotel Spa
By Diana Mestre, Founder, Mestre & Mestre Spa & Wellness Consulting
Traditionally spa and wellness operations have been centered on performance and profitability, with little regard for architectural design strategies that will allow the spa to perform efficiently and operate from a seamless experiential platform. Innovative new spa & wellness designs will have a definite impact on the guest´s experiences and expectations and will make a difference in the bottom line of the Spa. Planning how to design an operating a Spa under the seven senses is vital for the financial success of the spa, and for the creation and implementation of a memorable, impeccable and unforgettable wellness experience for the guest.
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| TRENDING THIS WEEK |
What Hotels Need to Know About Preparing for Summer Blackouts
By Herve Tardy, VP & GM, Distributed Power Infrastructure Division (Americas), Eaton
Power anomalies don't take a summer vacation. From heat waves to hurricanes, wildfires to monsoons, there is no shortage of disasters waiting to wreak havoc on critical hotel systems between the end of the school year and Labor Day. But with the right approach to power management, hotels can ensure system uptime if disaster strikes, keeping guests protected from the complications of summer blackouts. This article will explore some of summer's greatest threats and offer steps to prepare for power outages that could adversely affect business operations.
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DAILY HEADLINES - Tuesday Jul 16, 2019 |
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Hotel Newswire Top Pick
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Why Growth in the Wellness Market Requires a Shift in Thinking for Hotel Spas
By Jill Carlen, Global Director of Spa Brands, Hilton Hotels & Resorts
As access to wellness and healthy options becomes increasingly important to travelers, hotel spas have an unprecedented opportunity to simultaneously introduce themselves to a new customer base and to grow their businesses. However, success will require innovation, adaptability and finding new ways to fit into guests' lives. Hilton has discovered new ways of integrating wellness and the spa experience by meeting guests where they are at all points of the hotel stay. Here's what the hospitality giant has learned in its journey to bring wellness into its spa and hotel concepts.
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More from our online Library Archives... |
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Spa Retail: Tips on How to Do it Right
By Nancy Griffin, Founder, Contento Marketing
The rewards of a successful spa retail program are vast. This article provides best practices to launch a robust retail program online and offline. With proper resources and support, hotels and resorts will realize healthy profits, a higher level of guest satisfaction, and recognition as a true wellness brand. Make a commitment to your guest’s wellness by offering home care programs that will extend the spa experience long after guests leave your property. Don’t underestimate the power of one spa product to carry positive memories that will lead to loyalty and repeat visits.
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How to Turn the Well-Being of Your Guests into a Viable Indicator of ROI
By Robert Vance, Managing Director, Well & Being Spa, Fairmont Scottsdale Princess
Wellness tourism not only drives revenue, it is a required service for any luxury property. Total revenue for the spa industry surpassed $16 billion in 2015 and is anticipated to exceed $20 billion by 2020. Further encouragement, a recent ISPA study showed that 56% of millennials have visited a spa within the last year; never have we seen a demographic so involved in wellness. Guests are savvier when it comes to healthy hotel concepts and hold higher programming expectations. Thus, as the hospitality industry commits to developing wellness platforms, the rewards of investing in guest health far outweigh the risks.
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Designing for the Healthy Traveler
By Keith Simmel, Principal, Cooper Carry
Over the last decade, we have seen the nation take a greater interest in health and wellness. There has been a major paradigm shift calling for higher quality, organic products and transparency with ingredients. In fact, the Food and Drug Administration (FDA) now requires restaurants, retail food establishments and vending machines to list the amount of calories associated with each item. Organic grocers like Whole Foods are leading the market with their superior offerings. It's no surprise that this consumer trend has also manifested in the hospitality industry where hotel designers, owners and developers are seeing greater demand for health and wellness products than ever before.
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August 2019: |
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Food & Beverage: Millennial Chefs Lead the Way |
Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.
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