Editorial Board   Guest Author

Ms. McCall Wilson

Anne McCall Wilson

Principal, McCall Wilson

Ms. McCall Wilson is a principal for McCall & Wilson, a boutique, strategic advisory firm for live well businesses. The firm's focus is vision and strategy development, current trend spotting and brand and concept creation - all with an eye to performance success. Ms. McCall Wilson has coined the phrase “thought currents” as a key approach - casting a worldwide watch of current ideas and threading them together to ignite a successful strategy. Ms. McCall Wilson headed up global spa operations at Fairmont Raffles Hotels International (FRHI) for 12 years, creating three luxury spa brands, including the award winning Willow Stream Spa brand for Fairmont Hotels. Her responsibilities included oversight of 37 operating spas, the launch of 20 new spas and the concepts for more than 50 projects in development. She has experience working in over 20 countries. McCall & Wilson believes in enhancing the creative vision of designers and connecting it with the business reality of spas to ensure the maximum “experience per square foot” for the guest and the right size of investment for the owner. With a strong track record in hospitality marketing, Ms. McCall Wilson was Co-Chair of the FRHI Internet Task Force and General Manager, Special Projects evaluating new business opportunities for the corporation. She was also General Manager of the former Fairmont SkyDome Hotel in Toronto, where she developed a successful repositioning strategy and marketing program for the hotel. Previous to joining Fairmont, Ms. McCall Wilson headed up destination marketing for Canada in the European market and then for the Province of Ontario globally. At Fairmont, she also led the marketing for Willow Stream Spas globally and developed the recently launched Revenue Management Training Program for Spas for FRHI. Ms. McCall Wilson has been a founding Board Member for the Global Spa and Wellness Summit and was the Summit's Chair in Bali in 2011. A seasoned presenter and moderator, she most recently led she led the Global Hotel Spa Forum at the Summit in India in 2013 and authored the resulting white paper “Have luxury hotel spas lost their luster?” Ms. McCall Wilson lives in South Carolina with her husband and business partner Steve Wilson and occasionally takes time out to play some golf

Please visit www.mccallwilson.com for more information.

Ms. McCall Wilson can be contacted at 843-525-1317 or anne@mccallwilson.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.