Hotel Design Trends – the Healthier Hotel

Wellness tourism is a hot concept right now, and general marketplace trends indicate that it’s only going to grow over the next decade. A recent study by the Business Development Bank of Canada found that 31% of Canadians are willing to pay a premium for health-enhancing products and services, and travel and hospitality is a big part of that spending.

Smart hoteliers are jumping on board and catering to this segment of travelers in various ways. Based on a guest’s suggestion, the Chicago Marriott O’Hare recently replaced a standard vending machine with one stocked by Farmer’s Fridge, a Chicago-based start-up that maintains and stocks healthy meals and snacks such as Greek Yogurt and Berries, kale and quinoa salad, and organic chicken salads.

Sparkling Hill Resort opened in 2010 near Vernon, British Columbia, and sits on top of a mountain like a Bond villain’s lair. Despite the ominous appearance, this resort (conceived of and built by the patriarch of the Swarovski family) is a Mecca of health and wellness, a concept familiar to Europeans yet still new to the North American audience.

Sparkling Hill’s KurSpa facilities span over 40,000 square feet, and are designed in the grand tradition of European spas. With 7 different types of spas, cryotherapy cold sauna, saltwater pools, Kneipp waterway therapy, and tea rooms, Sparkling Hill aims to attract both seasoned wellness travelers and visitors new to this concept

Finally, hotels are stepping up their sleep game with pillow menus, sleep consultants and rest programs. The Hotel Benjamin brought in sleep consultant Rebecca Robbins to set up their rest and renew program, and it is comprehensive. 9 different pillows are available for guests, specially trained concierges are on call 24-7, specially-designed snacks are available to enhance sleep, and guests can even hire Robbins to consult with them directly.

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