Horwath Spa Consulting

With the growing interest in food and nutrition, I had cause to visit my local book store recently.  Wow – a bright and vibrant range of book covers tempted themselves to me to purchase.  The One with the red spine stood out – the title?  The Color Code.  Is this observation of colour something that perhaps has a deeper meaning – perhaps on the subliminal level?  What do the sellers of these books know that I do not?  Disconcerting thoughts indeed.  But all is not as sinister as it first may appear.

Colour – we know about the benefits of colour therapy, through coloured bottles containing just plain water and their purported healing effects, together with those of colour lights and even coloured clothing.  Fact is that colour plays a major role in our lives whether we realize it or not.  Then does it not make sense that this also applies to the food that we eat?

Walking the markets and shopping isles, it is the colours of the foods that attract you.  One would say that the colours that stand out most to you are the ones that you should be consuming.  Others will question this and say this it is just good marketing.  Regardless, there is increasing evidence that you need colour in your diet as well as your every day living.

Scientists continue with their research on what we eat.  As mentioned in previous articles, they have even identified Vitamin P – but what else have they found.  Answer: Phytochemicals or plant chemicals.  Hundreds and hundreds of them and they are only just beginning to understand what they all do.

Some have been know for a long time and already have documented proof of their benefits to nutrition, although Scientists are yet to state that they have a full nutritional function as with vitamins, proteins etc., but the scientific community is starting to sway.  What is not in question is the fact that fruits and vegetables are as their most vibrant when they are mature, also containing the most antioxidants to be available.  Does it not make sense then that inclusion of bright vibrant colours in your diet will be healthy for you?

With the colours then apparently playing such an important role which ones should I choose?

To start with, by adding or including a large amount of colour in your diet, you will be eating more and more fruits and vegetables, and with the skin on.  The reason being that a lot of the colouring agents are in the skins of fruits and vegetables.  Take an apple as an example – bright vibrant red ‘Washington’ apples suddenly loose their appeal and are pasty white when peeled.  Blueberries while perhaps not widely available in Thailand, are available in some markets, but remove their skins and you get a ‘greenberry’.  People have been talking for years about the colour of strawberries and it always seems that the brightest, most vibrant red ones always taste the best.  Even the humble potato is more attractive with its rich skin tones than the insipid white it becomes when peeled, and nutritionists have for years been telling us that brown rice is healthier than white rice.  Nutrition experts have told us for many years that most of the nutritive substances in our food is ‘just under the skin’ so does it not make sense to leave the skins on?

So this ‘splash of colour’ must mean something – right?

If you eat 10 servings of fruits and vegetables per day, you can easily have your full compliment of colour.  But 10 servings is a lot of fruits and vegetables – or is it really?  1 serve is equivalent to: 1 slice of melon, one apple, orange or banana, 1 cup of berries, ¼ cup of dried fruits, 1 cup of salad leaves or spinach or ½ cup of chopped carrots, beetroot, tomatoes or celery.  Even a small glass of orange juice constitutes one serving.  So it is not as difficult as it first might seem.

So which ones are best?

RED: Choose bright vibrant Red (preferably organically grown) tomatoes - not those pasty half yellow ones.  Red bell peppers and strawberries are other great reds also.
ORANGE/YELLOW: Oranges, mangoes and carrots top the lists here, and as they are routinely included in the Thai diet, this colour should not be a problem.
GREEN: Kale, spinach, broccoli and avocado are the best of the greens.
BLUE/PURPLE: Red grapes, red cabbage and purple eggplants are what are required here.

The best diet is one that incorporates a selection from each colour group each day.  If you do not make it to 10 servings of colour, do not get frustrated, as tomorrow is another day.  A definite side effect of including all this colour in your diet is the increase in fiber and water in your diet and the reduction of fats, salts and sugars, so add some colour today.

Bees are widely recognized for the honey they produce, but this is not the only product from this active insect.  Other healthy products such as bee pollen, propolis and royal jelly are also available.

Honey, and by this I mean ‘real’ undiluted honey and not the honey syrup this is commonly available in the supermarkets, has been used for centuries around the world for its abilities to heal everything form sore throats, to colds, flu, ulcers, diarrhea and other digestive disorders.  This is due to its broad-spectrum antibiotic, antifungal and antimicrobial qualities.

Bees have already predigested the natural sugars in honey, changing them into simple sugars like fructose and dextrose, making them easier for use to digest.  Naturally sweeter than sugar, a lesser quantity should be used in food preparation.  Always choose raw honey for its health qualities.  Raw honey is not over heated nor sterilized, meaning that the enzymes are still active and the vitamins and other nutritional benefits have not been destroyed by heat.  Honey that has been highly processed and heat treated so that it remains liquid has no active enzymes and the nutritional value is significantly reduced.  Unpasteurized honey has the ability to crystallize.

Bee Pollen is a highly nutritious food source for the bees, which they collect on their travels from flower to flower.  There are two types of pollen, the light weight dry pollen that is airborne and the heavier ‘wet’ pollen that is sticky.  It is generally this ‘wet’ pollen that is collected from a wide range of plants by the bees and filled into special sacks on their legs.  The pollen is collected by the worker bees to feed the other bees as it rich source of protein, vitamins, fat and trace elements for them.  The collection of some of this by the Apiarists via a special screen that scrapes some of this pollen off the bees’ legs as they enter their hives does not cause a food shortage as the busy worker bees always collect far more that the hive requires.

The pollen is collected from a wide range of plants so nutritionally it can vary considerably, but it does contain between 12 and 30 percent protein, contains every vitamin known to science, including being a rich source of Vitamin B2, B3 and B5.  It also contains Vitamin C, calcium, copper, iron, potassium, magnesium, manganese and minuscule amounts of Vitamin B12 and D, as well as containing between 5 and 10 percent of fat by weight.  The fat is essential fatty acids and lecithin.  Pollen also contains many plant chemicals.  It is these plant chemicals that act as the natural immune system for the plant and our body can benefit in exactly the same way.

Despite this nutrition powerhouse, Bee Pollen is generally consumed in small quantities, so the most benefit is likely to come from the plant chemicals.  Fresh unheated bee pollen has the added advantage of containing active enzymes, resulting in the body being able to save energy while it does not have to make its own enzymes.

To add pollen to your diet, start off slowly, firstly to make sure that you are not allergic to it (be extra cautious if you allergic to bee stings) and secondly as the taste make not be quite to your liking.  From 1 to 3 tablespoons of pollen is good level to work up to gradually, and it can be added to cereals, blended into drinks, straight from the spoon.

Propolis widely used for its healing qualities and recognized as an antiseptic, antimicrobial and detoxifier this amazing by product of the bee hive has been used for centuries for man.

Collected by designated bees from the resins exuded from leaf buds and the bark of some trees, propolis is used to seal cracks and openings in the hive and to strengthen and repair honeycombs.  It is also used to embalm invaders of the hive which are too big for the tiny bees to remove.  If used topically it will prevent infections and can also help to heal infections that have already begun.  Healing will commence rapidly if propolis is applied to abrasions, minor cuts and sores as it is also a stimulant for new tissue growth.

And then there is Royal Jelly, the food produced by bees for their larvae.  Unlike the other products mentioned above, it is not a plant product, but a substance that the bees actually manufacture.  Nurse bees ingest pollen and nectar and then secrete royal jelly from special glands in the heads.  All larvae are fed on this secretion for the first few days of their lives, with only the queen bee being fed on this ‘royal’ food for life.  Produced in small quantities, it is also labor intensive for Apiarists to collect.

While containing over 60% water, royal jelly is nutritionally rich including all the ‘B’ group vitamins, yet due to the quantity generally consumed offers no significant source of nutrition, even though it is often regarded as a source of essential fatty acids or as a complete amino acid supplement for vegans.

Bee products offer a variety of health benefits, so can be easily included in your diet, though if you are seeking their true health benefits, always look for fresh, unprocessed, unheated or raw products and avoid the highly processed varieties that offer little if any health benefits.

Spa Cuisine can it really be Thai?  What with all those Thai delicacies such as Som Tum (Papaya salad), Tom Ka Gai (Chicken in coconut milk soup), Pat Kapow Moo (Pork with basil), Kao Paad (Fried rice) and Kaoneow Mamuang (Mango with sticky rice) being steeped saturated fats, salts and sugars, how can these local culinary delicacies conform to the guidelines of Spa Cuisine?

Spa Cuisine by its very nature is a low fat, low salt and low sugar form of cookery.  This is not to say that fat, salt and/or sugar must be eliminated, but just that we over consume these elements in our normal diets and we would be a lot healthier if we took the effort to review and subsequently reduce the quantity that we consume. From this you can expand or specialize with concentration or development on allergy cookery and regionalized menus or even venturing into totally raw food cuisine.  Regardless, the basic three points are essential to the fundamentals of Spa Cuisine and if you then add the flavors of Thailand, then you have a winning combination from which to work.

Thai Cuisine demands that only the freshness of ingredients be used, coupled with the tradition of a high level of intensity in flavors means that it is relatively simple to adjust many of the so called traditional recipes so that they do conform to the guidelines required of Spa Cuisine.

So why is it that despite Thailand being a recognized leader in Spa Cuisine development is there still relatively few outlets that have explored this opportunity?  Will it follow true in that as the Spa industry continues to grow, then so too the interest in all aspects of the Spa culture shall grow, making Thai Spa Cuisine available to a larger audience?

While extolling the virtues of a cuisine will prove a public relations foot print, it is the Spa operators themselves that need to see the relevance of the cuisine to ensure that this unique aspect of the Spa culture is developed to its potential.  With the traditional aspects of spas in Thailand providing a unique basis for their development, coupled with the general social principles and ‘caring’ attitudes of Thai society, does it not make sense that this caring will carry through so at least some ‘post visit’ care?  After-all, whether a customer has spent five hundred baht or five thousand baht in your spa, they have at the very least started a detoxification process in the body.  It makes no sense to then effectively stop this process with the ingestion of have toxin laden foods that we ‘normally’ consume.

With Thai Cuisine being in an increasingly demanded position the world over, and Thai Chefs being exported to Thai restaurants across the globe, the further development of the cuisine as a truly healthy one, in full support of the growing spa culture in this country is surely a natural process and while few formal opportunities exist to learn this truly unique cuisine are available in Thailand, the basic skills and knowledge are available.  All that is required is for them to be put into practice, with the support of the health care fraternity.  By this, I mean the dieticians and nutritionists amongst us, who have the ‘real’ knowledge.  While the basis of the cuisine are low fat, low salt and low sugar, with virtually no formal training available to the cooks and Chefs in Thailand, until the educational process is formalized for this trade, it will fall to the dieticians etc. to guide the budding Spa Cuisine Chefs, but it is essential that the Chefs still be able to stamp their creative talents on the food, even though they may have stringent ingredient or quantity guidelines within which to work.  Some will make mistakes and stretch the established guidelines too far, but this will happen in any development.  Without the formal education opportunities the learning curve involved may well be longer than it would otherwise be, however if Spa Operators and Chefs see the truly unique position that they are in, then the few specialists that currently exist in this field will become increasingly in demand, until the knowledge base broadens and public acceptance is more general.

Spa magazines have been a major benefactor of the growth of the Spa industry, and these are looking to cover all aspects of this new lifestyle.  They seek out proponents of Spa Cuisine, or other various forms of healthy cooking but unfortunately due to ignorance of lack of resources, they often fail in their goals subsequently promoting any Chef or his cuisine that has a good public relations person working for them, or where the food just looks good.  Once these publications really understand that their education role needs to be more factual, on ALL aspects of the Spa culture, the cuisine will see a major surge in development.

Even many of the world’s hotel chains are now adding dedicated spa cuisine dishes to their menus, unfortunately often with limited guidance being given to a reluctant Chef who does not understand the principles of the cuisine, nor the possible health benefits.  Nutritional information provided to the consumer on these menus can only be seen as highly questionable at best.  As with all food preparation unless you actually understand and care about what you are doing, the end result will not be to the wider expectation.

So we know understand the potential of the cuisine, we need to explore why this a little further why it has not grown at the same rate as the spa culture.  Obviously the fact that spas are seen as comfort zones, with all aspects of comfort being catered to including that of so-called comfort foods, has resulted in the Thai Spa cuisine not earning its true place in the culinary repertoire.  As mentioned above the growing world wide demand for the simple yet intense flavors provided for by Thai cuisine means that the Chefs of Thailand are in a unique position to develop the cuisine further and to even rival the traditional standard of French Haute Cuisine.  While French cuisine remains the basis that the industry professionals of today learn from, it will take time for this to change, but now is the opportunity for this to change.

Taking a simple cooking technique such as shallow frying as traditionally taught will not enable Thai Cuisine to develop further into Thai Spa cuisine.  It will take a completely different thought process before we realize that the fats used so readily and yet widely acknowledge as being not good for our health are significantly reduced in their use in the culinary process.   With Thai cuisine like many other Asian cuisines based on the fast cooking process of a wok, the need for fats and oils as a cooking medium can be mineralized if not eliminated.  The culinary flavor bases of chicken or vegetable stock can be utilized instead of the fats and oils, with a slight technique adjustment, rendering the finished product a much healthier alternative, and more likely than not, conforming to all three rules of Spa Cuisine.

So once we have the techniques sorted, we can re-look at the specifics of the ingredients used.  With Thailand remaining an agricultural based economy, the importance of the simple pleasures in life will remain.  This means not only the physical importance of food, but also the social aspects there of.  Meals are a time when the family is most likely together in a cohesive unit with one goal in mind – the enjoyment of food and friends.  For this, flavors and textures are essential in their consideration.  Not only the hot, sour, sweet and salty flavor aspects demanded by tradition, but also the textural elements of liquids (soups), the crunch of raw salads, the pasty texture provided by the food staple of rice, the firm texture of fish and meats or the sweetness of fresh fruits.  Western cuisines provide these flavors and textures also, so why is it that Thai Cuisine has the opportunity to take this further?  Western cuisines have long been far less adventurous in their construction.  With countries as diverse as France, America, Spain, England, New Zealand, Vietnam, Hong Kong and India amongst others long having a history of association or dominance by the so-called commonwealth powers, it is obvious that any occupation would result in changes to the food served on the table either as a result of the local residents seeking acceptance or to please their ‘hosts’, this bastardization or obliteration of local cuisines has been occurring for hundreds of years and as with the degradation of the plant and animal kingdoms of the world, so our culinary traditions are also being lost.

Thailand, being one of the few countries in the world which has never been dominated by other powers, is in the unique position of being able to develop a very special cuisine, and this is what has been happening for many, many years.  With the increasing tourist trade in the country, and the ‘toning down’ of traditional dishes to accommodate the tourist palate, the cuisine needs to re-establish itself to remain a true cultural icon.  Fortunately many traditionalists are seeing this and a resurgence in restaurants committed to serve only ‘real Thai food’ are exploding across the globe, but for economic prosperity alternatives need to be considered on the local front.  This is where Thai Spa cuisine can continue to grow.  As the overall health consciousness of the society develops, so too the need to provide a more universal cuisine that is suited to today’s modern fast passed, yet all too often, inactive world.  A cuisine that will supplement and support other cuisines, yet due to the selection and treatment of ingredients shall remain unique.  Simple things like the use of the coriander roots, something that is not done in any other cuisine will ensure that Thai cuisine remains unique.

With globalization, the commitment to ensure that local and regionalized cuisines is seeing a resurgence.  Thai cuisine is no exception to this - just look at the selections of foods served in a Chiang Mai restaurant, compared to those offered in a Bangkok or Hat Yai restaurant.  And while Chiang Mai restaurants may have a Chinese influence or those in Hat Yai have a Malaysian influence stemming form centuries of co-operation, they remain uniquely Thai, without being dominated.  Chefs and Restaurateurs know that economically if they purchase produce locally it will be cheaper and their profit margins potentially greater, than if they import their product from other regions.  Thai consumers have limited access to refrigeration in comparison to the western world, so freshness is also a practical consideration, one that can be exploited further as we continue to study and understand the health qualities of the foods we eat.  With Thai Spa cuisine being cooked quickly as with traditional Thai cuisine, we know that the nutrients lost in the cooking process are minimized.  However with the added advantage of reduced fat, salt and sugar contents and couple this with the digestive qualities of the ginger and chili and the blood cleansing properties of garlic ensure that the three key ingredients to the kitchens of Thailand provide a health base to a healthy cuisine and what more could one ask for?

So as the Spa culture takes a real and long lasting hold on the society in which we live, all aspects of this culture will not doubt be analyzed and dissected repeatedly but the facts remain that Thai cuisine holds a unique place in the worlds kitchen and the potential for Thai spa cuisine to become the world leader in health cuisines remains unquestionable.

While Day Spa operators are unlikely to be at the forefront of this development due to the scale of their operations, the hotel, resort, club and destination spas with greater facilities and greater backing are more likely to be the ones that search deeper and longer in an effort to provide a service different from their competitors, and afford themselves a unique place in the market.  Free standing restaurants also have the opportunity to explore this health phenomenon like the world has never previously known.

So let’s face it, Thai Spa cuisine holds a unique place within a truly unique cuisine - one that will see major growth and development in the coming years and while it may well be those with an entrepreneurial foresight that benefit from it financially ultimately it is all of use that benefit.

Brought up in a world where consumerism is taking over, we have a tendency to give our children what they want when they want it – but are we really doing the right thing?

What we feed our children has a major impact on their future health whether we are prepared to admit it or not. Nutritionally we as a society have a habit of starting out on the wrong foot at a very early age with the nutritional ‘foot printing’ of our children. Many children start out life on the prepackaged formula milk mixtures fortified with every known (and probably a few unknown) added vitamin and mineral that our children are supposed to need for their healthy growth. If this is the case, then why are our children becoming obese at such an early age? Maybe because they are getting more than they really need. For answer to your nutritional questions, the best answers often come from our parents or in this case more specifically our grand parents. What did they feed our parents? Why have we changed? Is convenience now more important than the health of our children?

All too often we introduce sugar at an early age, and the taste for sugar has a cumulative effect on our diet with the taste of sugar feeding the sensation, where by you need more sugar to sate our appetite for sugar. How often have you offered your children a ‘sweet treat’ as a reward? This is ‘foot printing’ at its worst, where by you a telling your child that they deserve a nutritional disaster for being good. Once your children have moved onto solid foods, avoid sweetened foods as much as possible. Fresh fruits instead of ice-cream and cookies are a good start. Fresh fruit juices diluted with 50/50 with water are much more nutritionally beneficial to your child’s health than colas and other sweetened drinks trust upon us by big business. Traditional Thai rice dishes like Khao Tom are much better than toasted ‘white bread’ with sweetened margarine and jam or sugar laden ‘children’s breakfast cereals’, as they provide carbohydrates, fibre, water and low in fats and sugars. This is not to say that we should eliminate all those sugar sweets and treats from our children’s diets, as this is probably virtually impossible anyway. Just eliminate them from their every day diet and you will be increasing their chances of avoiding the cravings that sugar can cause.

Artificial colours, chemical preservatives and flavour enhancers were not around when our grand parents were growing up, or at least not in the quantities that they are today. Far too many children have allergies to these products as they are not required nutritionally by our bodies. What happened to eating ‘natural foods’? Why does everything have to be processed? Why is ‘fast food’ so much more appetizing to our children when we know that fresh vegetables will provide them with greater nutritional benefit? Come to think of it, when did YOU last eat your vegetables? Vegetables provide vitamins, minerals and phytochemicals as well as fibre both soluble and insoluble that is essential to our health and wellbeing. You, as with your children, do not have to take nutritional supplementation if you are following a commonsense healthy eating plan – if in doubt consult your health care professional. A well balanced nutritional intake should minimizing if not eliminating completely many of those childhood ailments such as colic, hyperactivity, bed wetting and repertory infections.

Good nutrition a young age is essential, to the point that some of the world’s governments will even provide meals at school. This is because studies have shown that a hungry or malnourished child has a reduced ability to concentrate on their studies, thereby minimizing their ability to learn and potentially reducing their job opportunities in later life. Unfortunately it is often the socio-economically deprived that need this assistance but all too often it is the governments in these countries that are most corrupt preventing the assistance that will help to maximize the potentials of their citizens.

So think a little longer before you serve your child’s next meal. Are you opening the floodgates of ill health because it is more convenient to give your child French fries, a slice of pizza, a glass of cola, deep fried banana or a bowl of ice-cream because they ‘like it’ or are you just avoiding your responsibility towards your child’s future health?

The current trend for Hotel Chains is to move away from the ‘outsourcing’ of spas to the development of their own unique brand.  This has come about as a result of increased knowledge by hotel operators as to the requirements of how a spa works; the increased pool of experienced spa managers and the general desire to provide a ‘unique’ product that is suitably linked to their own branding image.  Probably more importantly, they are now realizing the profit potential of well run spas, and the fact that spas are not a ‘fad’ and are here to stay.

Spas by nature provide a very personal experience and while this may have been more the reality from smaller boutique hotels in the past, the larger hotels and chains are now realizing that they too can provide a very personal experience even thought they may be dealing with a much larger market segmentation, and the significance of having an ‘own brand’ spa is no small part of this.  Added to this, Hotels must regularly undergo a review and refurbishment of their operations and outlets and the hotel Spas are now falling into this requirement also.

This need to refurbish and update, reflecting the demands of the hotels (real or perceived) clientele, providing a more appropriate image for an ever more educated and sophisticated spa going public is also becoming obvious in terms of market positioning.  The Shangri-La has developed the Chi Spa, the ‘W’ brand hotels joined with Bliss, the Hilton are in the early stages of developing their spas and then there is smaller hotel chain operators such as the Banyan Tree with spas of a standard to which many spa operators and hotels still aspire.

The few companies with Asian experience, such as Banyan Tree, Mandara and Six Senses have all begun re-branding, and or development of other brands to try geared to different spa market sectors, so as to maintain their market position.  Having said this, there is still plenty of opportunity for other hotel chains to re-brand themselves in terms of their spa offering, and to differentiate themselves from the ‘rest of the crowd’, creating a genuinely unique product in keeping with their market positioning.

Employment of a spa consultant to assist with this re-branding is not only a financially sound one, but more importantly a common sense approach as other hotels chains found out.  Despite the increasing understanding of Spa operations by hotel operators, Spas remain a unique product that cannot be operated with the same ‘bottom line’ dollar driven focus that a hotel is run with, and must focus on the individual – something which may hotel operators find difficult to fathom.  To work with independent thinking industry professionals that are not linked to any other specific brand, yet are experienced in spa development, enables fresh ideas without the blinker approach resulting from an ‘internal’ re-brand, especially in the early development stages, to be brought to the table.  Operationally it will ensure good work flow, and the opportunity to maximize profit potential, while retaining the most cutting edge end product that is custom designed from start to finish to suite the client and its market position; a customized offering, not just a ‘copy’ offering.

Horwath Spa Consulting Co., Ltd. an independent franchisee under the Horwath International umbrella of companies, has the professional credibility of being part of Horwath International, one of the worlds leading Hotel & Leisure management consultancy firms, and whose independent franchise members have a lengthy client list including most if not all of the major hotel companies of the world.  Horwath Spa Consulting may be a relatively young company, having only been established since early 2002, but the extensive experience that the team has gained in the hospitality industry (collectively over more than 70 years, of which almost 40 years has been in the spa sector), has proven to be a winning combination, with spas in Thailand, India, China, Turkey, Vietnam and Singapore to our name, either independently during our working careers or under the banner of Horwath Spa Consulting.
Asian therapies provide by Asian therapists who have a natural caring nature, using Asian products with centuries of healing tradition, have to be experienced to be believed.  Many have tried to copy the intricacies that are offered, but it is only those with their heart in Asia that have a true understanding of it all.

With a diverse range of projects to our portfolio, from cruise ships to day spas, hotel and resort spas to destination spas, each of which offers its own unique challenges to ensure that they are set up to maximize profit potential and achieve market share, has been a challenge, but one to which we feel proud to say that we have achieved.  This is further underscored with the number of spas who are now extending contracts and signing Horwath Spa Consulting to management consultancy contract.

Being based in Asia, the heart and soul of the Spa industry is also seen as a key to this growth and development.  The ‘west’ is now looking to the ‘east’ to learn more about nurturing, holistic health based on many centuries of practical experience, but all too often to which there is no ‘real’ understanding.  The recent explosion of interest in Thai, Aryuvedic and Chinese products, techniques and therapies has a long way to go before appetites will be sated.

Depending on the size and type of spa, a consultancy set up period can be as little as four months, but this time frame is rarely set by the consultant, as it is generally the construction teams that define this issue.  As a consultant, our work does not cost the client any more if it is for a longer period of time, as we work on a set project fee, payable over the life of the project, so the earlier that we are employed, the lower our monthly payments will be.  Other than the Training Fee, which can only be established once the spa menu is finalised, our fee is a one of fee that will take you from concept through to operational opening.  A separate contract will be required should on going management be required, but whether or not this is required, we will still set up the spa to the same standards as if we were not the management consultant.

The main site menu have been updated with 2 new sections. This section and a new Picture section

Some pictures from Zeavola Spa have been added.

We have rewritten our webpages and added some features. We now have a picture gallery here and this new blog where we will post our updates.