Too Much of a Good Thing?

Pumpkin spice pedis. Oatmeal apricot scrubs. Food-based spa treatments have been front and center these past few years, but not everybody thinks that’s a great idea. A recent article in Newsweek discussing the financial health of high-end spas in these tough economic times also questions whether we’re not committing overkill when it comes to the fresh food ingredients that dominate many spa menus. 


“… Treatments often involve being smeared with a virtual Whole Foods-worth of fruits, veggies, and spices. Consultants acknowledge that spas have gone a little overboard on the food-based treatments,” they write. One consultant, Sylvia Sepielli, commits the ultimate heresy: “Sepielli holds particular scorn for chocolate treatments, urging clients to stick with simple salves that have been used for centuries to treat what ails you.”


For my part, food-based service ingredients do everything we preach: They’re visually appealing, they smell great, they provide interesting textures, and they can be billed as “fresh and natural.” What’s more they allow a salon owner to indulge her creativity and deliver signature services that are truly unique.


I’d like to hear what you think. Are food-based treatments overdone?


— Judy

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