Editorial Board   Guest Author

Ms. Way

Claire Way

Managing Director, Spa Strategy

Claire Way joined Spa Strategy in 2006 to manage our UK office, and has over 25 years experience in the spa industry and a career that spans several continents. As managing director, Ms. Way leads Spa Strategy's extensive work in development & construction, strategic planning and management for hotel spa and wellness facilities. Founded in 2002 on a quest to find the sweet spot between innovation, luxury and profitability in spa; Spa Strategy has since developed into one of the most sought-after international consultancies in its field. Nurtured by spa industry visionaries Richard Dusseau and Elaine Fenard, the company's success was founded on sound principles: building a deep understanding of client and guest, and always involving the 'right people'. The core team they assembled works together to this day.

Prior to joining Spa Strategy Ms. Way worked with international hotel group Per Aquum Resorts & Spas, launching its spa division from the ground up in record time. As Group Director of Operations & Development, she was responsible for brand development, operations, design and business strategy of all spas. The Collection focused on delivering innovative design and concept, most noted is the world's first underwater spa, which is credited to her.

At the prestigious Chiva-Som International Health Resort, Ms. Way was Spa Director responsible for setting new standards in training, marketing initiatives, maximizing the top and bottom line revenue and in developing new spa facilities. During her tenure at Chiva-Som International Health Resort, the resort won the Conde nast readers award for destination spa of the year, and under her leadership at Per Aquum Spa Collection the team won two Spa Asia Crystal awards, "Best Spa in the Maldives" and "Editor's Choice".

Please visit http://www.spastrategy.net for more information.

Ms. Way can be contacted at 4407969686644 or claire@spastrategy.net

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.