Pulse January / February 2019 - Page 24

MEMBER PERSPECTIVES BY JAMISON STOIKE What’s on the Menu? Members Share Their Strategies for a Successful Menu Overhaul Evensong Spa launches a new menu every two years to keep pace with changing trends. A STRONG MENU IS ESSENTIAL TO RUNNING A SUCCESSFUL SPA. A well- presented menu with thoughtful, trend-setting treatments that cover a range of guest needs can boost your business in more ways than one by getting both guests and staff excited. But when is the right time to change up a successful menu for something fresher? How should you determine what treat- ments stay, go or are added? And once you’ve built your new menu, how do you present and market it to build enthusiasm and bolster sales? This month, Pulse got the answers to these questions from 22 PULSE ■ January/February 2019 three ISPA members— Monterey Plaza Hotel & Spa, Evensong Spa and Four Seasons Resort Hualalai at Historic Ka’upulehu - Hualalai Spa—all of whom have recently redone or are currently redoing their menus. When to Change The most obvious sign that a menu refresh may be in order? Slowing sales. This is what drove Heidi Clark, spa director at Monterey Plaza Hotel & Spa, to initiate a complete menu overhaul at the