Raoul Andrews Sudre’
shares his expertise and insight on “Spa Cuisine”, published in Spa Management
2006. Spa cuisine does not have to be bland, tasteless rabbit food but can be
quite sophisticated and delicious. Understanding that the needs and desires of
spa goers have evolved was the message he was conveying over six years
ago. The majority of spas today are no longer an offshoot of fat farms
and have refined their service menus to include a variety of international
influence. He was simply calling the luxury spas to do the same with their
restaurant menu.
Please feel free to leave your thoughts about this article and the rest of the series we have published so far.
http://aspenspamanagement.com/SpaCuisine.pdf
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