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How did it get to be 2009 already? This comes from a person who often still writes "1998" on her checks. For months, we’ve been hearing the economic forecast about how tough the year 2009 is going to be and the effect it will have on this industry. To help us all through these difficult times, we are refocusing our content to help you prosper despite what the evening news is reporting in our living rooms every night. Starting with this issue, you can expect to see features and columns that share some of the creative measures your colleagues are taking to stay on top of their game. In January, Cathy Christensen writes about surviving the economy, how it is affecting spas throughout the country, and details about changes a variety of spas are making in how they manage and market their businesses, as well as how they retain their clients.
We’ve made other changes to our pages in order to help enhance your learning experience, as well. In every issue, “Spa Cuisine” will now feature a spa treatment recipe alongside the very-popular spa cuisine recipe that you can use in your spa. Learn more about the Grapefruit-Mint treatment from The Secret Garden Inn & Spa in Weaverville, North Carolina, and check out the recipe for Grapefruit and Shrimp Caesar Salad from spa nutritionist Kathie K. Graham, RD, and Chef Chenel Dorival, Doral Golf Resort and Spa in Miami.
Our newly redesigned Web site has received rave reviews from its users—have you tried the new search function yet to look up a specific topic? Amazing! So that you can play an even more interactive role with us, we have moved the popular Vocal Point column exclusively to www.SkinInc.com/survey. The coveted Pevonia gift basket still will be awarded randomly to one lucky participant per month, and all responses to our survey will be posted so viewers can learn from each other.
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