Editorial Board   Guest Author

Ms. Lowman

Tyra Lowman

Senior Director of Spas - Full Service and Luxury Brands, Hilton Worldwide

In collaboration with the Hilton Worldwide Global Spa Operations team, Tyra Lowman develops spa-related initiatives and products that enhance the guest experience at all full-service and luxury hotel brands. In October 2010, Ms. Lowman led the successful launch of eforea: spa at Hilton as the Hilton Hotels & Resorts brand's first global spa concept in history. The eforea concept has received more than 147,000,000 media impressions to-date and features a global pipeline of more than 100 spas in development at Hilton Hotels & Resorts properties around the world. As Senior Director Global Spas - Full Service and Luxury Brands, Ms. Lowman shapes the Hilton Worldwide standards for spa operations, service and treatment, design and construction and quality measurements. Ms. Lowman's extensive spa experience of more than 15 years includes serving as Senior Vice President of Sales and Operations at Brite Smile/Brite Skin, the largest operator of retail medical spas in North America. Prior to working with Brite Smile/Brite Skin, Ms. Lowman held the position of Vice President Operations for Premier Salons, Inc., for six years and is credited with the rapid expansion and growth of Premier's luxury spa brands. She also served as Regional Director of Operations for Atlanta-based Spa Sydell, Inc., and has directed operations at the individual spa level both as spa director and spa owner. Ms. Lowman is an active member of the International Spa Professionals Association (ISPA), Intercouffure International Salon affiliation, National Association of Female Executives (NAFE) and Aveda Professionals. She is a graduate of Tennessee Technological University and she holds an MBA from Shorter School of Business. Ms. Lowman is also a licensed cosmetologist and esthetician.

Ms. Lowman can be contacted at 703-883-5222 or tyra.lowman@hilton.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.