Editorial Board   Guest Author

Ms. Azevedo

Paula J. Azevedo

Principal, dash design

Paula J. Azevedo, Principal of dash design's Miami office, hospitality believes design is a celebration of life and its many textures. “Our environments inspire us. The places I've lived, the people I've met, where I've traveled—all of that influences my design approach” she says. “It's a discovery process, and I carry those experiences forward, gaining new perspectives, understanding and relevant design ideas.” Ms. Azevedo brings over 20 years of interior and architectural design experience, an extensive, nuanced understanding of the hospitality business, and a passion for collaboration and cultivating young talent. “Our best design work happens when clients and the creative team collaborate, resulting in an end product that is on point and innovative,” Ms. Azevedo says. “It's all about strategic thinking and understanding the details.” Prior to working at dash design, Ms. Azevedo was Principal of her own collaborative design consulting firm at pja Create Studios. The firm flourished under her client service, original design and keen business commitment. There, she oversaw luxury hospitality hotels and spas, destination resorts and multifaceted commercial projects. As a Design Director at Gettys, Ms. Azevedo helped build the Miami office and establish its South Florida presence. As part of the senior leadership, she contributed to the growth and development of the design team. To projects throughout the United States, the Caribbean, and Latin America, Ms. Azevedo brought trademark rigor, practiced problem solving, and inspired, big-picture concepts. She oversaw such noteworthy design projects as the Ritz Carlton in Coconut Grove and Key Biscayne, Florida; Hard Rock Hotel & Resort in Punta Cana, DR and Cancun, Mexico, among others. Ms. Azevedo holds a Bachelors of Environmental Design from Texas A&M University, and is certified through the National Council for Independent Design Qualification (NCIDQ). She is a licensed interior designer with the State of Florida, as well as a professional member of the International Interior Design Association (IIDA). Ms. Azevedo understands green building design, and is a LEED® AP. She is a former adjunct professor at Miami Dade College.

Please visit www.dashdesign.net for more information.

Ms. Azevedo can be contacted at 305-809-6155 or pazevedo@dashdesign.net

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.