Pulse March 2019 - Page 65

SOUND OFF DO YOU EVER WONDER how your THIS MONTH’S QUESTION: peers would handle a situation? maybe you’re curious what other leaders in the spa industry have to say on a certain subject. In Sound Off, we ask ISPa members from differing backgrounds, countries and companies the same question and see how their answers compare. “What do you think is the key to a successful spa menu?” BRITTANY HUNT ANNA MOINE KRISTA SHERMAN PAUL NUNEZ Spa Operations Manager Pala Casino Spa and Resort Principal ALM Consult Spa Director WaterColor InnSpa Director Spa by JW, JW Marriott Marco Island Beach Resort “i think a men-only section on the menu is imperative. also, having a great selection but not so many services that it’s overwhelming for the guest.” “clarity, concision and focus. having the option for the guest to participate with individual input and preferences is typical of the savvy spa goer. for those who are not so accustomed to spa etiquette and services, it is vital to suggest a few options with clear communication and provide the explanation of benefits.” “Layout must be clean and comprehensive. Guests want choices but too much variety can work against you. Emphasize quality over quantity.” “honesty. Don’t add fake gimmicks to a menu in order to sell treatments, don’t promise miracles, don’t create made up stories about the spa. Be real. your best assets are your service providers. Sell their skills, not a product.” n KEEP AN EYE ON YOUR INBOX for the next ISPa Snapshot Survey, where you can answer upcoming Sound Off questions for the chance to be featured here. march n PULSE 2019 63