Contents
anymore. An increasing number of spa hotels are creating space for mental health, with sessions tailored to supporting mental well-being. Brooke Theis speaks to Julian Chapa, the wellness leader at Chablé Yucatan, Mexico, and Mahesh Natarajan, the chief operating officer at Ananda in the Himalayas, to find out more.
43 Follow your nose Molton Brown
27 Purchase with efficiency Entegra Europe
29 Hospitality under one roof Ahead of the annual HOSPACE conference in November, Jane Pendlebury, CEO of HOSPA, tells Hotel Management International what guests can expect.
30 The hotel is back HIX
Design 32 Hidden in the woodentops Before the pandemic, hotel designers were increasingly focused on bringing the outdoors in, but with Covid-19 lockdowns turbo-charging travellers’ desire to connect with nature, it now plays an even more important role in the design process. Elly Earls speaks to Hakan Ozkasikci, SVP design and technical services at Kerzner, which operates the One&Only Mandarina, Mexico, to find out how embracing nature has influenced hotel design and what this does for the hotel experience.
Technology 35 Hospitality’s personalisation problem – and how to solve it In hospitality the customer is king, but how can hotels ensure their customers feel like royalty when so many online relationships have been claimed by third-party sites? Franc Avila, clinical
Hotel Management International /
www.hmi-online.com 7
professor at Les Roches Global Hospitality Education, offers insights into ways hotels can bridge the gap between online and offline services.
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37 Accounting software with purpose Percipient
38 Make your property easier to manage Agilysys
Spa & wellness 40 A breath of fresh air Traditionally, spa hotels conjure notions of luxury and indulgence, but with a recent surge in holistic therapies and the prioritising of wellness, not all follow this edict
45 The smell of memories Kemitron
Food & beverage 47 Sunny side up
Breakfast has always enjoyed a shining place in the hotel F&B firmament, offering guests comfort and convenience as they start their days. But with the pandemic forcing many high-end operators to offer more austere morning meals, might the days of the lavish buffet be numbered? Andrea Valentino talks to Professor Alex Susskind of Cornell University and Albert Rothman, vice-president of food and beverage at EOS Hospitality, to understand how Covid encouraged luxury hotels to adopt the offerings of their mid- market cousins, how the aftermath of the pandemic has seen an explosion of dynamic experiential breakfasts – and whether traditional big breakfasts might live to fight another day.
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