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 40 0 4068 9421 0 or info@joi-design.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.