gastronomy tourism

  • Erik Wolf posted an article
    Latest episode! Eat Well Travel Better: The Business of Food Travel Podcast featuring Alison Burgh see more

    Just released! Our latest episode #14 of Eat Well Travel Better: The Business of Food Travel Podcast, featuring Alison Burgh.

    In this episode, tourism development consultant Alison Burgh talks with us about the importance of cultivating a sense of community, why creating a unique and memorable experience is a critical part of getting food tourism right, and why you can't worry about doing what is expected of you. She cites examples in Jamaica and Belize to illustrate her points.

    In this episode you'll learn:

    • Why developing a sense of community is critical in food tourism
    • Why creating a unique and memorable experience is a critical part of getting food tourism right
    • Why you can't worry about doing what is expected of you - just follow your heart

    LISTEN NOW

     

  • Erik Wolf posted an article
    After 1 Year, Eat Well Travel Better Podcast Garnering 100+ Listeners/Month see more

    Our Eat Well, Travel Better: The Business of Food Travel podcast launched in August 2017. Just in the 12 months since launch, we've been fortunate to count over 1200 listeners (100+/month) from all over the world. Our listeners typically come from the food, beverage, travel, hospitality, and media industries.

    We'd like to thank all of our interviewees for taking the time to share their fascinating stories. And we'd like to thank our listeners as well. We appreciate your interest and support. The Association would also like to extend a special thank you to the podcast's co-host Aashi Vel, without whom it would not be the great show it is today.

    A big thank you to our industry for all your support!


    New to our podcast?

    LEARN MORE ABOUT THE PODCAST     LISTEN TO THE LATEST EPISODE

    Think you might want to appear on a future show?

    LEARN ABOUT APPEARING ON OUR PODCAST

  • Erik Wolf posted an article
    World Food Travel Association Announces New Industry Definition of Food Tourism see more

    What do we really mean when we say "food travel" or "food tourism"? It is this simple:

    "Food tourism is the act of traveling for a taste of place in order to get a sense of place."

    As our industry is rapidly evolving, professionals, academics and others continue to put forward their own definitions of food tourism, culinary tourism and gastronomy tourism (these phrases are synonyms).

    We've noticed over the years that the definition of "food tourism" has been getting more and more complicated. For some organizations, traveling a certain distance or overnighting in a lodging property is often required for the activity to be regarded as "tourism." But that ignores any locals who travel across a city for a new food or beverage product or experience. Some people don't believe beverages should be included in "food tourism." Some people find the use of "food" too banal, and prefer culinary tourism or gastronomy tourism. For others, they think of gourmet or agricultural offerings, when they hear the word "food." These are overly complicated attempts to explain the simplest concept, "Food tourism is the act of traveling for a taste of place in order to get a sense of place." You can always dissect the definition further, but there is simply no easier way to explain the act of traveling to experience unique food and beverage products and experiences.

    Simple is always best.

    Read More about the History of our Industry and the Terms We Use

  • Erik Wolf posted an article
    FOOD TOURISM & 5G: IT'S RIGHT AROUND THE CORNER Learn more at FoodTreX London on November 4 see more

    Food Tourism and 5G are poised to be perfect partners. But how many of us are ready for what 5G holds in store? In fact, what is 5G even and what does it mean for your business or destination? At FoodTrex London | Food Travel Innovation Summit on Sunday, November 4, come hear from an industry expert who is already getting ready to implement 5G solutions in their area.


    SESSION DESCRIPTION

    Destinations need to be competitive, and when it comes to food and drink, there's no exception. Still, how can a newer destination compete with a highly-regarded food culture that is hundreds, if not thousands, of years old? Technology is one way to stay ahead and 5G is one of those technologies you need to know about to get the advantage. In this session, Kathryn Davis, Head of Tourism at Visit Bristol, will share the plans for the West of England's ambitious 5G tourism development plans, which is being heralded as a pilot project for other 5G tourism projects in the UK. Kathryn will explain how the region got to where it is, what the strategy is for food tourism in the region, and the role that 5G can play in getting the West of England some well-deserved attention from food and beverage lovers.


    If attracting more customers or visitors with rapidly-approaching 5G technology is of interest, this session is a must.

    Speaker: Kathryn Davis, Head of Tourism, Visit Bristol, Bristol, England

    Session tags: food travel, 5G, 4G, mobile, smartphone, destination marketing, regional partnerships

    LEARN MORE & REGISTER FOR FOODTREX NOW

  • Erik Wolf posted an article
    120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo. see more

    GLP Films Launches 10-Part Video Series with Food Travel Story 

    GLP Films celebrates their 10th Anniversary with the launch of an inspiring new video series spanning a decade of work.  “120 Seconds to Change the World” is an ambitious collection of ten new videos aimed to celebrate and inspire through the untold stories of the change-makers behind GLP's most impactful films.  Video number two in the series features world renowned chef, Pierre Thiam.

     

    Chef Pierre Thiam is a citizen of two worlds—born in Senegal, it wasn't until the kitchens of Brooklyn, NY that he found his stride. This story reveals how a Senegalese chef shattered cultural stigmas around men in the kitchen while also managing to introduce an often overlooked African cuisine and culture to the world stage through the universal language of food.

     

    New videos in the 10-part series will be released each month from August 2018 through May 2019.  Visit GLP Films now or follow #120secondstochangetheworld for the latest videos.  

     

    Watch “120 Seconds to Change the World with Pierre Thiam” below:

    120 Seconds to Change the World: Pierre Thiam from GLP Films on Vimeo.

  • Erik Wolf posted an article
    Lucky 7 reasons why you should attend FoodTreX London | Food Travel Innovation Summit on November 4 see more

    By now, you've probably heard that we are hosting the FoodTreX London | Food Travel Innovation Summit on Sunday, November 4.

    This is the day before World Travel Market begins, for those of you attending that event.

    FoodTreX is our new event brand and the name stands for "Food Travel Excellence". 

    We know there are a lot of conferences, so we've compiled a list of the top reasons we think you should attend FoodTreX London on November 4:

     

     

    1. New information.  The content is about innovation in food tourism, and NOT a repeat of what you've seen or heard elsewhere. Also, the content you'll hear at FoodTreX will not be repeated at World Travel Market. 
    2. New ideas.  New information helps you to think of new ideas to help you get or stay ahead. You need new ideas to grow your business.
    3. Quality networking.  Meet leading food travel industry influencers. Introduce yourself, present your business, create new partnerships.
    4. Intimate setting.  Our goal is quality not quantity. Ticket sales are limited. And in an intimate group, it's easier to meet the people you want.
    5. Convenience.  Piggybacked with World Travel Market. No need to spend extra money or time on another trip.
    6. Food Travel Matters. 93% of visitors engage in some kind of unique or memorable food/drink experience other than eating out. Don't be left out of this profitable market segment.
    7. Food Travel is Changing. You can't just put a list of restaurants on your website or organize a food event.  You need to know who to reach out to, and how to do it in order to be as effective as possible and capture more customers or visitors.

     

    BONUS REASON. Affordable. Other London conferences are in the £695-795 per day range. We don't think quality education and networking should have to cost that much.

    FoodTrex registration is only £395 (plus VAT).


    Come join us for great information, great networking and a lot of fun! Remember, FoodTreX won't be recorded so you'll need to attend in person if you want access to this fantastic content!

    If you're curious and want to learn more or register, click here:

    Learn More or Register for FoodTreX London November 4

  • Erik Wolf posted an article
    NEW! Eat Well Travel Better Podcast Episode 13: Instagram is not a Panacea see more

    Just released! Our latest Eat Well Travel Better: The Business of Food Travel Podcast, featuring Amber and Eric Hoffman.

    Amber and Eric Hoffman are a married couple who are also bloggers living in Girona, Spain in the Province of Catalonia. After extensive careers in law and advertising, Amber and Eric said goodbye to corporate life to travel the world in search of the best culinary destinations and experiences. 70+ countries and six years later, they are still going strong providing tips and recommendations on where to eat and what to eat around the world. They authored The Food Traveler’s Guide to Emilia Romagna, the only English language comprehensive food and wine travel guidebook to that region of Italy. Their second book, the Food Traveler’s Guide to the Costa Brava Spain will be out shortly. In this episode, Eric and Amber draw on their extensive experience with food and travel and share, among other valuable insights, why Instagram is not a panacea.

    In this episode you'll learn:

    • How being an entrepreneur is a job: you have to take it seriously
    • Why you need to have savings built up before you launch out on your own
    • How "no" is a big motivator
    • Why Instagram isn't the panacea everyone thinks it is
    • How secondary and tertiary destinations can help solve the overtourism problem
    • How to get professional quality photos and videos without spending a lot

     LISTEN NOW

     

  • Erik Wolf posted an article
    Working to Preserve Culinary Culture in Chile's Patagonia see more

    Last year, representatives from the World Food Travel Association were invited to Chile's Northern Patagonia to explore the local culinary culture and provide a professional assessment as to the potential to develop culinary tourism in that region of Chile. The site visit includes meetings with local tourism and foodservice representatives, as well as agricultural producers. One of the highlights of the week was a visit to Fogon de Matilde, an indigenous country farm and cultural experience. The indigenous cultures (especially the Mapuche) are strong in this part of Chile. At Matiilde's we sampled authentic local foods (bread cooked in coals from a fire, forest mushrooms, farm-fresh eggs and home-made cheese), made with authentic recipes, authentic utensils and cookware, and using authentic methods of cooking and baking.  We then visited two other indigenous families to learn more about the people, their food, and their culture. At the end of the week, we presented our assessment to representatives of Gastronomia Patagonia, who are working with the locals to preserve and promote their local culinary cultures.

    Learn more about the work of Gastronomia Patagonia

    You can watch the short video about our week in Patagonia (20 minutes, Spanish language only, CC available).

     

  • Erik Wolf posted an article
    How to fill empty tables in your restaurant e-book in Polish language only see more

    English language translation follows below.

    E-BOOK JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI // HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT 

    Czy marketing to tylko reklama? Absolutnie nie! Podstawą marketingu jest rozumienie potrzeb Twojego gościa i stworzenie dla odpowiedniej dla niego oferty.

    W moim najnowszym DARMOWYM e-booku „JAK ZAPEŁNIĆ PUSTE STOLIKI TWOJEJ RESTAURACJI HOTELOWYMI GOŚCMI” zapraszam do przeanalizowania swojej sytuacji biznesowej w 4 prostych krokach, po to by później dobrać najlepsze rozwiązania. 

    Dodatkowo 20 gotowych pomysłów. Mają one Was zainspirować do tego by tworzyć również własne ciekawe rozwiązania.  Wszystko po to, by stoliki w Waszych barach i restauracjach były pełne. 

    Zapraszam do pobierania właścicieli i managerów restauracji i barów nie tylko w hotelach. https://ebook-restauracje.tastepoland.pl

     

    Is marketing just advertising? Absolutely not! The foundation of marketing is to understand your guest's needs and create a suitable offer to fulfil them.

    In my latest FREE e-book "HOW TO FILL EMPTY TABLES IN YOUR RESTAURANT" I invite you to analyze your business situation in 4 simple steps,  to  choose later the best solutions.

    In addition, 20 ready ideas. They are to inspire you to create your own interesting solutions.  Everything to ensure that the tables in your bars and restaurants are full.

    I invite to download all owners and managers of restaurants and bars. https://ebook-restauracje.tastepoland.pl. Available in Polish only.

     

    Wojtek Osinksi is a member of the Chairman of the Board of Directors of the World Food Travel Association.

  • World Food Travel Association posted an article
    Travellers With Special Diets: Every Cloud Has a Silver Lining see more

    Allergies are dramatically on the rise, something that has been increasing exponentially since early childhood. The trigger factors are many. Furthermore, to complicate things, many people do not know the difference between allergies and simple intolerances. They continue without the guidance of specialist medical advice. However, the enormous progress of diagnostics has led the way towards diversified and increasingly effective approaches and therapies. This is the positive output of a variety of information and awareness-raising activities aimed at both the public opinion and patients.

    As for the food industry, several foods which granted the survival of the first inhabitants of – let us say - the Mediterranean area, are now ostracized as potential causes of allergies and intolerances. Incredible though it may sound, the long-standing friends of mankind seem to have turned suddenly into enemies. Wheat flour comes first to mind.

    There are too many chemicals in our foods today: additives, stabilizers, preservatives, colorings, and flavorings, just to name a few. And food has the potential to raise profound issues – economic, technological, ethical and so on. First and foremost, however, extra attention should be paid to reading labels, and to avoiding products with a too long list of ingredients. As a result, one step after another, the market would begin to detox itself.

    Since the issuing of the EU 1169/2011 regulation (which deals with allergens etc.), the situation has continued to evolve. Synergies between consumers and the foodservice sector (restaurateurs, caterers, etc.) are becoming more and more intense. Actually you could say that the glass is half full: the issue of allergies and intolerances is ready to move from the “threats” to the “opportunities” quadrant of the SWOT analysis diagram. Focused information strategies could represent an effective marketing tool for restaurateurs and foodservice professionals, ready to meet the demand for wellbeing expressed by guests and thereby enhancing customer loyalty further.

    From the perspective of tourism product development, the World Food Travel Association lists in its “State of the Food Tourism Industry 2018 Annual Report" the increase of traveller dietary preferences as one of top 7 food tourism issues for this year. The concept of dietary preferences (linked to medical, religious, ethical, etc. needs) widens the perspective and reveals new opportunities, especially for proactive entrepreneurs. Furthermore, restaurateurs, even those serving primarily locals, can be driven into action by traveller demand. So tourism acts as a type of awareness “trigger”.

    Once more, training can boost innovation. To this end, we are developing a “Food & Wine English” course taught to Genoese restaurateurs. In this framework, we talk about how to talk about cross-cultural and dietary preferences, not only to raise awareness of the issue, but also to make the restaurateurs improve their own skills Special focus is also dedicated to researching dishes that will suit the special needs of customers. The Mediterranean and Ligurian cuisines are a treasure trove of possibilities and multilingual food storytelling. This type of training is now available for our industry, not just restaurateurs but other entrepreneurs as well, such as tour operators.

    As food and wine tourism professionals, we must continue to research and exchange good practices with other professionals. If this resonates with anyone in our community, I would be pleased and thankful to hear from you.

    If a detailed discussion of this topic would be of interest to you, please join me at the FoodTreX London | Food Travel Innovation Summit on November 4, the day before World Travel Market. I will be discussing “Special Diets and Food Travellers” in depth at the Summit.

     

    Luisa Puppo, Liguria by Luisa

    Member, World Food Travel Association

  • Erik Wolf posted an article
    New! Eat Well Travel Better Podcast Episode 12: Tung Do - Just Do It see more

    Just released! Eat Well, Travel Better podcast episode 12.

    Tung Do is a Vietnamese-American whose family escaped to the US at the end of the Vietnam war in 1975 and settled in Texas. After spending 10 years as a securities trader, Tung returned to Vietnam in 2009 to do charity work just for one year. He fell in love with the country and decided to stay, eventually starting 4 different businesses there. The most successful business Tung runs in Vietnam is called XO Tours. An award-winning Vietnam tour company which offers unique city and food tours on scooters in both Ho Chi Minh City and Hoi An. Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared and have no experience.

    Tung shares with us a number of valuable insights, not the least of which is to "Just Do It" - start your business even if you are scared or have no experience. You can listen to the podcast here:

  • Erik Wolf posted an article
    World Food Travel Associations seeks volunteers for FoodTreX London | Food Travel Innovation Summit see more

    The World Food Travel Association presents FoodTreX London | Food Travel Innovation Summit taking place on Sunday, November 4, the day before World Travel Market begins. We're looking for volunteers to help with:

    • delegate registration/help desk (onsite)
    • speaker green room (onsite)
    • pre-event marketing
    • official event photographer (onsite)

    Volunteer work is unpaid and includes free registration (£395 value) and lunch on the event day. Please contact help(at)worldfoodtravel(dot)org with your details if interested.

  • Erik Wolf posted an article
    Evarist March discusses getting back to nature and how nature inspires cuisine see more

    Just released! Episode 11 of the Association's Eat Well, Travel Better: The Business of Food Travel podcast, featuring Evarist March.

    Evarist March is a lover of nature. He specializes in the knowledge of plants, fungi and algae and their usefulness for humans, which directly relates to their use in both traditional or contemporary gastronomy. He is a passionate guide, and admittedly somewhat eccentric, who works mainly in Catalonia. It is here where people interpret the natural environment and make the connection between (gastronomic) culture, its origins, place and people. Evarist loves to be surrounded by crazy cooks, naturalists and lovers of life. Learn more about Evarist and his company at NaturalWalks.

    In this episode you'll learn:

    1. Why it's important to have a connection to the food you eat.
    2. How nature can inspire cuisine
    3. Why it's important to preserve endemic culinary cultures.
    4. Why it's important to dream about your potential.
    5. How take inspiration from others to help you follow your own path.
    6. How to stay competitive when the price of products keeps going down.

    Resources mentioned in this episode:
    His company NaturalWalks

     

  • Erik Wolf posted an article
    Wellness Tourism: Creating Better Experiences, Increasing Revenue & Boosting Brands see more

    Wellness and food/beverage tourism have always run a parallel path, often overlapping. We're pleased to present the following article written by the World Food Travel Association (WFTA)'s certified ambassador Camille Hoheb. Camille serves as the Managing Director of Wellness Tourism Worldwide, which is a strategic partner of the WFTA. This article is reprinted with permission from the author and first appeared on HotelExecutive.com.

    Wellness Tourism: Creating Better Experiences, Increasing Revenue & Boosting Brands

    There’s no disputing that wellness has moved from a trendy travel category to an industry powerhouse, changing the way airports, airlines, hotels and destination marketers respond to customer’s physical and emotional needs and expectations. This article is based on previous research with important insights from other industry thought leaders along with a few new insights of my own. As a new travel category, it’s still evolving and being shaped; therefore this is a critical time for wellness tourism. How it is understood NOW, will have a lasting impact on how it is being developed and promoted, affecting consumers, businesses, destinations and their communities.

    Outdated Views of Wellness Tourism Require A New Perspective

    Recent articles suggest that spas provide fragmented and disconnected services with a cookie cutter approach to programs. “Wellness washing” has crept up as a threat by labeling products and services as wellness, when they are not, as was the case when a major spa marketing company touted “wellness deals” including bikini waxes and hair color.

    Prevailing definitions are already outdated. Take for example, “Wellness tourism is travel associated with the pursuit of maintaining one’s personal wellbeing” focusing on a single person, reinforcing one dimension, when in fact, wellness is multi-dimensional. Humans are social animals, requiring connection to thrive. Loneliness is now considered a great danger to personal health and a growing threat to community wellness. Wellness is about how we relate to ourselves, to others and to the planet.

    Introducing A New Definition Of Wellness Tourism

    To move away from an outdated self-centered approach in a manner that addresses wellness as fully-functioning in the world, I’d like to introduce a new definition of wellness tourism based on a year-long review of wellness concepts, positive psychology, motivation theory and achievement theory, first published in Wellness Travel: Shaping America’s Health & Economy.

    “Wellness tourism is purpose-driven travel to improve well-being in mind, body or spirit; encompassing discovery, connectivity, transformation and fulfillment promoting positive engagement between people, cultures and nature.” (Wellness Tourism Worldwide, 2014, 2017)

    Our research shows that emotional wellbeing is as important, if not more than physical health to wellness travelers which is consistent with CBRE’s report, Trends in the Hotel Spa Industry that shows spa treatments are being booked to offset stress.

    Better Conceptualization Offers Better Programs & Services

    This new definition provides an entirely new way of understanding wellness tourism in a more comprehensive way aligned with the multi-dimensionality of wellness – and – a better definition of wellness tourism can offer insight into maximizing hotel spa revenue by creating better products, experiences and promotions.

    Research shows purpose is a key to longevity and living well. Environmental speaks to protecting land, air and water quality as well as wildlife. Cultural wellness refers to having respect for diversity and way of life that extends to food, fashion, art, literature, architecture, language and other unique differentiators. While the previous example of wellness tourism didn’t specify other people and maintaining positive relationships, positive human interaction is central to wellbeing. For travelers this includes fair trade, buying local, supporting jobs, and treating others well. Over-tourism is a growing concern prompted by local residents, hosts, and business owners who experience the negative impact on the host community including overcrowding, degraded environments and encroachment on wildlife.

    A comprehensive definition of wellness tourism gives more direction for product development, service delivery and promotion. It is the cornerstone to understanding the wellness traveler and critical steps to engagement.

    Hotels and spas have adapted quickly by integrating new programs, products and staffing – from digital detox initiatives to mindfulness and gratitude practices. "For hoteliers, ancillary wellness services can be a good source of additional income, without the need to invest in becoming a “wellness resort.” states Andrew Cohan, Managing Director of Horwath HTL based in Miami.

    Core Wellness Travelers vs. Incidental Wellness Travelers

    A core wellness traveler (also referred to as a primary wellness traveler) is a consumer whose sole purpose on their trip is to improve well-being. They are often eco-conscious, responsible travelers who seek immersive experiences.

    An incidental wellness traveler (otherwise referred to as a secondary wellness traveler) is consumer whose wellness experience is incidental to their trip purpose. They may book a single spa treatment, work out in the hotel gym or eat a plant-based meal to maintain their healthy lifestyle habits on the road but they are not seeking an immersive wellness vacation.

    More consumers seek experiential travel with the idea of returning home a better, more aware person. There is surging global demand for trip experiences that create deep emotional connections. In response, travel brands are developing, more personalized, intimate services that focus on local immersion of culture, flavors, and indigenous unique experiences for consumers that fosters higher level of customer engagement.

    For some additional perspective, I spoke with Dan Fenton, Executive Vice President of JLL’s Hospitality and Tourism Group. "Creating experiences is vital for the future of tourism and hospitality. Essentially, if you don't approach it from the guest's perspective of engagement and finding ways to interact - whether its wellness, culinary, history, outdoors or spa, you have missed the mark. Visitors will not return and probably you lost out and never attracted them in the first place."

    People who are interested in wellness vacations are seeking transformation. There is something in their life they are looking to change. They don’t want single activities where the sum is a bunch of pleasant but disconnected experiences.

    Adds Fenton, “I think the continued buzz on “transformational” travel speaks to the importance of younger travelers having an “active” experience. The days of passive “sightseeing” are fading and destinations and hotels must be focused on how they impact people’s lives in a meaningful way.”

    Wellness travelers are seeking a reboot. The way to build purpose and meaning in one’s life is to look outward and build stronger connections in the world. Customers are no longer satisfied by a single, short-lived spa treatment. They seek long-term benefits and meaning. PEACE can aid the hospitality industry in better understanding the wellness experience by mapping out and introducing particular types of stimuli that facilitate the mental journey and thereby improve the guest experience of the wellness traveler.

    Published in the peer-reviewed Sage International Encyclopedia of Travel and Tourism, PEACE is an acronym that frames wellness tourism and the guest experience as both a mental process and an outcome. These five distinct progressive elements (purpose, engagement, accomplishment, challenge and equilibrium) result in taking guests through an internal journey with an intended result. That intended results is aspiring or achieving better equilibrium. Equilibrium is harmony and balance that provides a sense of peace, thus referring to the acronym.

    “PEACE” & Understanding the Wellness Traveler Journey

    Delving into the five elements of PEACE:

    Purpose. The first defining attribute of PEACE is embarking on a trip with the purpose of improving an aspect of one’s life. Purpose is a compass and offers a compelling why. Whatever the goal, knowing the trip purpose helps travelers determine where they are going, what their goal is. It could be a short-term goal, a yearlong goal or a complete lifestyle change.

    Engagement: The second attribute, engagement, focuses on selecting services and treatments that supports the guest’s purpose in a supportive environment. With an expected outcome in mind, every action taken is a step forward in achieving the goal and trip purpose.

    Accomplishment: The third attribute, accomplishment, leads to momentum and reinforcing positive behavior.

    Change:  Small, consistent steps leading to change. This change in perspective is transformative. These changes move the guest closer to, or achieving, equilibrium.

    Equilibrium: The fundamental purpose of a core wellness travel experience is improving one’s well-being made possible by the connection to others and to nature. Wellness is equilibrium. Wellness equals a state of harmony between our environment and ourselves and between the energy we take and expend, in our relationships and in our own bodies.

    Understanding your guest and visitor needs is critical to exceeding expectations. PEACE allows spas, resorts, destination marketers, agencies, designers and others to understand the progressive steps needed for guests to have a successful wellness journey.

    Used as blue print for designing wellness environments, services and processes, PEACE helps shape the quality, meaning and relevancy of the guest experience. It can also help solve issues of disengagement and fragmented activities.

    PEACE is a blue print for designing wellness environments, services, processes, which focus on the quality, meaning and relevancy of the guest experience. The traditional spa programs of yore may not resonate as strongly these days, as self-care, not pampering, has taken center-stage.

    How do you re-imagine hospitality in a way that is fresh, innovative, authentic and attractive? By giving symbolic cues and touch points meaning, purpose and emotion that help curate and guide the guest on their wellness journey.

    Conclusion

    If the goal is to provide guests with a welcoming and peaceful sanctuary from the pressures of the outside world, where the focus is on self-care and stress reduction, understanding the wellness journey is key. Wellness vacations and retreats are promoted through intangible experiences, not the built environment. By embracing the newly introduced definition of wellness tourism, the hospitality industry as a whole could better leverage wellness tourism to maximize revenue. By implementing PEACE a hotel spa (and destinations) can transform themselves from being simply a place for rest and relaxation to an experiential symbol with distinct and identifiable characteristics creating an emotional response.

    Camille Hoheb is the President of Wellness Tourism Worldwide, a strategic consultancy specializing in development, strategic planning and partnerships. Assisting governments, businesses, and entrepreneurs to capitalize on the multi-billion wellness travel industry, Ms. Hoheb is a highly sought after strategic advisor, speaker, and thought leader. Founding Wellness Tourism Worldwide in recognition of the wide gap between quality-of-life, hospitality, tourism and sustainability, her clients include Thailand Tourism Authority, Korean Tourism Office, Sodexo, and IHG, ARIZONA Office of Tourism, Visit Estes Park, Discover Dominica Authority and others. Early on Ms. Hoheb helped shape the industry with trendspotting, reports, and public speaking engagements. Her work to advance well-being and economic growth through travel is prolific. Ms. Hoheb is the author of "The Guide to Selling Wellness Travel", which sold in 27 countries and is now available in a Spanish edition, “La Guia Para Vender Viajes de Salud y Bienestar.” She has authored several reports including” “The Top 10 Wellness Travel Trends”, “U.S. Vacationers: Health, Happiness & Productivity” and “Wellness Travel: Shaping America's Health & Economy Ms. Hoheb can be contacted at 310-720-1755 or camille(at)wellnesstourismworldwide(dot)com | Get more information.

  • Erik Wolf posted an article
    You could get a copy of Have Fork Will Travel book in the Association membership campaign see more

    For prospective members (and members renewing within 90 days) of the World Food Travel Association, we've got a great offer for you! From now until July 31, 2018, if you join as a new member or renew as an existing member (if your membership expires in 90 days or less), you'll be entered into a chance to win one of 5 copies of our Association's Have Fork Will Travel handbook. This book is considered to be the most comprehensive industry handbook about food and beverage tourism ever published, and is written for entrepreneurs, business owners and managers, destination marketers, and economic development professionals. It can also be used in the classroom. It's 542 pages and 50 chapters of tremendously valuable food and beverage tourism industry knowledge written by over 70 authors from 24 countries. No destination marketer, government official in economic development or tourism, or business owner or manager should be without one. Entering is literally this simple:

     

    Join or Renew Now

     

    Terms & Conditions

    • Offer valid only for new members of the World Food Travel Association, or current members who renew within 90 days of your expiration date.
    • Offer valid between June 19, 2018 (23:59 GMT) and July 31, 2018 (23:59 GMT). All payments must be processed by this deadline.
    • Offer valid for printed book only, not the digital version. Association pays for the book and airmail postage to an address of your choice anywhere in the world. Winner pays any customs duties that may be imposed.
    • Prize value US$65 for book and up to US$24 for airmail (approx. US$89). No payable cash value.
    • Void wherever prohibited.

     

    Questions? Check FAQ or Open a Support Ticket