Editorial Board   Guest Author

Ms. Starr

Lisa Starr

Principal, Wynne Business

Lisa Starr is the Principal of Wynne Business Consulting & Education, specializing in spa, wellness & salon businesses. Ms. Starr has over 35 years of experience in the beauty & wellness industry. She began her career as a makeup artist with her own line of products, which expanded into multiple salons and spas, and then transitioning into a variety of salon and spa management roles. This management path ultimately lead to a position as general manager of a regional spa chain.

Ms. Starr has spent the last 18 years as a consultant and educator, helping owners and operators of spas and wellness facilities maximize their operations performance in both front and back of the house. She has accomplished this while providing exceptional experiences for clients and guests at the same time. Ms. Starr's particular areas of focus include operations, finances & staff compensation, marketing, inventory management, retailing, human resource & leadership development, and business process improvement.

Ms. Starr is the Task Force Chair for the Global Wellness Institute's Consulting Initiative, a Contributing Editor at Dayspa Magazine, and a regular contributor to global trade publications including Spa Business, Spa China and Spa Opportunities a highly-rated speaker at spa and beauty industry conferences, and offers live one-, two- and three-day spa management courses across the globe, as well as through an online learning portal. Ms. Starr is a member of the Institute for Management Consulting.

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

Ms. Starr can be contacted at +1 610-368-6660 or lstarr@wynnebusiness.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.