Editorial Board   

Ms. Willis

Kalen Willis

Senior Interior Designer, Hatchett Hospitality

At Hatchett Hospitality, Kalen Willis specializes in interior design for the hotel industry, with responsibility for project design, pricing, and management. She works with franchisers and franchisees on a wide variety of hotel brands, styles, and themes - from economy to luxury, from resort to business conference, and from traditional to modern. Her approach to the design of a project is driven by the target audience and by the end-use of the space. She believes that beautiful surroundings enhance our state of mind and enrich our lives. Typically, Ms. Willis finds a signature piece that makes a statement and then builds around it - but she always remains flexible in her philosophy and her strategy because her only rule for design is that there are no rules. Away from the office, Ms. Willis volunteers with a variety of groups including Relay for Life, Habitat for Humanity, animal shelters, and after school programs for children with special needs. Whether on the job or in the community, Kalen Willis lives her belief that it's a blessing to have the opportunity to make someone else's day a little bit better. A native of Carrollton, Texas, Ms. Willis earned a bachelor of interior design degree at Texas Tech University in Lubbock and is an allied member of the American Society of Interior Designers (ASID). She was a NEWH (The Network of the Hospitality Industry) scholarship award winner and is now a member this group.

Ms. Willis can be contacted at 866-783-5980 or kalen.willis@hatchetthospitality.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.