Editorial Board   Guest Author

Ms. Matheson Shedrick

Kimberley Matheson Shedrick

Senior Vice President, WTS International

Kim Matheson-Shedrick joined the WTS International (WTS) team over three years ago when WTS acquired Natural Resources Spa Consulting to create a global powerhouse for Leisure Consulting and Management.  WTS' focus is on Spa, Fitness, Wellness, Leisure, Aquatics, Tennis, Kids Clubs and all things Leisure within Hospitality, Residential and Commercial venues.  Each project receives customized development of concept, design, business model and management based on individual site, market characteristics and competitive landscape. 

As Senior Vice President, Ms. Matheson-Shedrick has global responsibilities to provide strategy, consulting, business development and luxury operations.  A partial list of clients that Ms. Matheson-Shedrick is currently leading include: St Regis and W Kanai, Four Seasons Montreal, Beach House Spa at Ocean Edge Resort, Spa at Trump, Spa by Ivanka Trump, Lake Nona, Pier 66, Echelon, Smart Living, India, Cachet, Bangkok, Bulgari Beijing and Dubai. 

Prior to joining WTS International, Ms. Matheson Shedrick owned Natural Resources Spa Consulting for over 15 years and enjoyed success with premier brands.  These comprise a remarkable client roster including seven (7) Four Seasons Spas, thirteen (13) Ritz-Carlton Spas,  two (2) Rosewood Spas, eight (8) Marriott Spas, two (2) Gaylord Palms Spas, four (4) Elizabeth Arden Red Door Spas, six (6) Casino Spas, eight (8) Membership Spas, four (4) Hospital Spas and many independents such as Fontainebleau, Lapis Spa.

As President and Owner of Natural Resources Spa Consulting, Inc. (NRi), Ms. Matheson-Shedrick's extraordinary expertise, high standards of excellence and meticulous care in every aspect of project design and development have become her trademark. A strong hands-on managerial background, as well as a profound understanding of the internal operations of spas, hotels and membership clubs, has enabled her to consistently exceed the expectations of her clients.   As President of NRi, Ms. Matheson-Shedrick reveled in developing distinctive spa experiences around the globe.


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

Ms. Matheson Shedrick can be contacted at 3016227800161 or kmatheson@wtsinternational.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.