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The Stomach and the Soul

Posted: January 3, 2008, from the January 2008 issue of Skin Inc. magazine.

page 3 of 14

The menu changes quarterly: it’s chef driven and consumer driven.

Advice: It has to be driven through room service operation if at all possible. You have to find the nearest outlet to your source to train your service and kitchen. It’s amazing how much we go through extensive training and all of the staff members. Another idea could be to outsource it—bring in a small caterer that could drop off some healthy choices: cold food, stuff that’s easily reheated.

Food and nutrition works as an educational tool if done right. While you’re relaxing or you wanted a light snack before your spa experience. It could show people the trends and the habitual side of eating.


INTERVIEW TRANSCRIPT: Jim Root, general manager spa operations, The Spa at Sea Island, Sea Island, GA/ISPA chairman