Editorial Board   Guest Author

Mr. Burke

Patrick Burke

Principal, Michael Graves Architecture & Design

Patrick Burke, AIA is a Principal with Michael Graves & Architecture & Design (MGA&D) and was the Principal-in-Charge and Lead Designer for the planning, architectural design and interior design of Resorts World Sentosa. Since joining the firm in 1982, he has led design teams for well over 50 projects, including the majority of MGA&D's work in the hospitality sector.

Mr. Burke has also designed numerous, award winning cultural facilities such as museums and theaters, office buildings and training centers, courthouses, university buildings and residences. Mr. Burke instills in each of his projects a distinctive architectural character that reflects the context and the audience. Fond of saying that he does not want his hotels to look as though they could be located just anywhere in the world, he creates designs that feel rooted in their sites. Even when creating worldwide brand standards for several tiers of Wyndham hotels, he devised art programs and interiors options that reflect regional differences.

Throughout Mr. Burke's extensive hospitality projects, he has integrated planning, architecture, interior design and the design of furniture, furnishings, signage and artwork, resulting in unique custom designs for light fixtures, carpets, furniture and accessories. A representative listing of Mr. Burke's hospitality portfolio includes Resorts World Sentosa featuring over 1,834 guest rooms in 6 hotels, a casino, and ESPA Spa; the 2,300-room Walt Disney World Swan and Dolphin Hotels in Orlando, FL which contain 16 distinct restaurants and extensive convention and entertainment facilities; the Hotel New York at EuroDisneyland Paris; five resort hotels in Egypt, one of which includes extensive golf facilities and a spa; a business hotel in Antwerp, Belgium; a master plan for a resort for up to 16,000 guests in the Canary Islands; and an eco-tourist golf resort on the Pacific Coast of Costa Rica.

A native of Chicago, Illinois, Mr. Burke received his architectural education at the University of Illinois, Chicago and at Princeton University, where he studied under Michael Graves.

Please visit http://www.michaelgraves.com for more information.

Mr. Burke can be contacted at +1 609-924-6409 or pburke@michaelgraves.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.