Editorial Board   Guest Author

Ms. Kyricos

Mia Kyricos

Founder and President , Kyricos & Associates, LLC

Mia Kyricos is president and founder of Kyricos & Associates, LLC, a boutique advisory firm providing strategic guidance to wellness-driven hospitality, tourism and lifestyle companies. Most recently, Ms. Kyricos was Chief Brand Officer of Spafinder Wellness, Inc.®, the world's largest marketing, gifting and incentives company for the wellness industry, where she created the company's core “Wellness 365™” brand philosophy offering expertise across (8) categories of wellness (Fitness, Nutrition, Healing, Mindset, Beauty, Play, Caring and Relationships) and founded the global Wellness Travel Awards program. She also served as the company's spokesperson and oversaw marketing, advertising, strategic partnerships, communications and research, including its well-known State of Wellness Travel and Global Spa and Wellness Trend Forecasts. Previously Ms. Kyricos was vice president of Core Performance, the workplace wellness division of EXOS, where she directed company operations and related deployments on the campuses of Fortune 500 clients. She also served as director of global spa brands for Starwood Hotels and Resorts Worldwide where she created (6) international spa brands for the corporation's Le Meridien, Sheraton, St. Regis, Westin, W and Luxury Collection hotel brands, and oversaw the Starwood Spa Collection marketing program, inclusive of 60 premier hotel/resort spas across 26 countries. With over 20 years of experience including work for other lifestyle brands including Canyon Ranch Health Resorts and Exhale Mind Body Spas, Ms. Kyricos is a globally-respected business leader and wellness travel and lifestyle expert. She is a frequent speaker and contributing writer to hospitality, tourism and wellness-related publications and associations worldwide. Her work and expertise has been featured in popular business and trade publications including The New York Times, CNN, Smart Money, The Skift Report, Real Simple, Hotel Business, Travel Weekly, Lodging, Spa Business, Spa China, Market Watch, Healing Arts and more. Ms. Kyricos holds a Masters of Management in Hospitality Administration (MMH) from Cornell University, and a Bachelor's Degree (BA) in International Relations from Wheaton College. She sits on the Boards of the Global Wellness Summit (GWS) and the University of California Irvine (UCI) Spa Management & Hospitality Certificate Program, is Chair of the Wellness Communities Initiative for the Global Wellness Institute (GWI) and serves as a US Ambassador for Global Wellness Day.

Please visit http://www.kyricos.com for more information.

Ms. Kyricos can be contacted at 207-200-3683 or mia@kyricos.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.