Editorial Board   Guest Author

Ms. Jackson

Judith Jackson

Founder, Judith Jackson, Inc.

Judith Jackson is author, lecturer, product and spa developer, certified aromatherapist and licensed massage therapist. She founded Judith Jackson, Inc. after discovering the profound benefits of aromatherapy during a business trip to London 30 years ago.

Ms. Jackson changed her career in marketing and communications and returned to London to study the art and science of aromatherapy. After receiving a certificate in aromatherapy treatment and formulation, she returned to the United States and founded Judith Jackson, Inc. and began to create, manufacture, sell and teach aromatherapy.

Ms. Jackson wrote the first American book on Aromatherapy, "Scentual Touch, A Personal Guide to Aromatherapy", which has been published worldwide in eight languages. Her line of aromatherapy products were the first in major American spas and they received coverage from magazines such as Vogue, Harper's Bazaar, Town & Country and Elle.

Ms. Jackson's prior career in fashion and beauty proved very useful to product development, marketing and communicating the benefits of Judith Jackson Aromatherapy. This phase of her career included positions as Publicity and Fashion Director for Bonwit Teller, Vice President Publicity and Feature Events Director for Bloomingdale's (all stores), Vice President and Account Supervisor U.S and Europe for Burson Marsteller, and Vice President and Brand Manager, Product Development and Branding for Revlon.

Fifteen years ago, Ms. Jackson added hotel amenities to her company's offerings when Marietta Corporation licensed Judith Jackson Spa bath and body products and placed them on Radisson Seven Seas 5-star cruise ships. Ms. Jackson was also asked to create and run spas and salons on the ships featuring her treatments, and beauty services. This led to establishing the Judith Jackson Aromatherapy Spa in Westport, CT. During this period Ms. Jackson also wrote "The Magic of Well Being, a Sensory Program for Self Development," published by DK in the U.S and Europe.

For the past five years the Judith Jackson Spa line of amenities has been made and distributed to fine hotels and resorts by the Hunter Amenities Corporation of Canada. Judith Jackson Spa amenities are also sold in retail sizes by Target and on her own web site, along with the classic Judith Jackson Aromatherapy.

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

Ms. Jackson can be contacted at 203-698-3011 or Judithjackson33@aol.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.