Editorial Board   

Mr. Ashen

David Ashen

Principal & Founder, dash design

David Ashen is a principal and the founder of dash design, an award-winning New York-based interior design and branding firm specializing in hospitality and retail projects.

Known for his ability to tailor each project to answer clients' specific business needs, Mr. Ashen and his design team update spaces and reinvent brands. Clients include market leaders and Fortune 500 companies from all over the world including Shanghai, Hong Kong, Istanbul, Philadelphia, Cleveland, New York City and Aruba.Among the recent high-profile hotel projects to dash design's credit are: the multi-million renovation of the Lexington New York City hotel; the Renaissance Aruba Resort & Casino; and restaurants at the Mandarin Oriental in Shanghai.

Rather than a signature style, Mr. Ashen and dash have a signature philosophy: that design equals strategy. He earned a Bachelor of Science in Human Factors Engineering at Tufts University, then a Masters of Architecture at the University of Pennsylvania. After his entree into luxury retail at Peter Marino, he spent five years - from Director of Retail to Principal - at desgrippes gobe, one of the world's largest independent branding firms. Accounts included Reebok, Unilever, Target, and Peugeot; he created the first consistent global retail image for Godiva, and helped the company expand in Japan and China.

In 2000, Mr. Ashen's first hospitality project - XL Lounge - attracted serious media attention. A year later, Mr. Ashen left desgrippes to launch dash design. dash's work is all about context and reinvention. "To me, there's nothing richer than collaborating with client and partners to produce a project that is innovative and thoughtful," Mr. Ashen says, adding, "It's not about adding to my portfolio. My success is solely about whether our work helps my client succeed."

Please visit http://www.dashdesign.net for more information.

Mr. Ashen can be contacted at +1 7183832225201 or dashen@dashdesign.net

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.