Editorial Board   Guest Author

Ms. Kretschmar-Joehnk

Corinna Kretschmar-Joehnk

Co-Managing Director, JOI-Design

Corinna Kretschmar-Joehnk is the co-managing director of JOI-Design, a leading European hospitality interior architecture and design studio based in Hamburg, Germany. Alongside business partner and husband Peter Joehnk, who founded the practice in 1984, the team brings to life luxurious hospitality destinations around the globe. Guided by the principle of translating emotions into design, and design into interiors that are rich in ambience, the studio creates places that guests won't want to leave and will return to time and again. JOI-Design shapes award-winning atmospheres for the world's top brands as well as independent properties, and has a wide-ranging portfolio of sophisticated modern destinations, grand historic establishments, vibrant restaurants, sumptuous spas, and new-build airport and business hotels. In 2014, the practice was honoured with one of the industry's highest accolades, a Gold Key Award, for their design of the Hotel-Kompetenz-Zentrum, or centre for hotel design excellence, near Munich. As a lecturer in the interior design programme at the University of Applied Science in Coburg, Germany, Ms. Kretschmar-Joehnk is committed to educating the next generation of architects and designers, and her continuing involvement with students strengthens her ability to maintain a fresh perspective on developing trends in her profession. She and Peter are also the authors of numerous reference books focused upon hospitality design, and in addition, the successful duo has recently launched Products by JOI-Design, their product design division exploring creative partnerships with furniture, lighting, carpeting and wallpaper manufacturers. Ms. Kretschmar-Joehnk is a member of the Architectural Association Hamburg and the Association of German Interior Architects. An advocate of social media, she regularly communicates with an extensive network of clients, suppliers, manufacturers, peers, colleagues and end users.

Please visit www.joi-design.com for more information.

Ms. Kretschmar-Joehnk can be contacted at 400406894210 or info@joi-design.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.