Editorial Board   

Ms. Donnally

Trish Donnally

Regional PR Director, Gensler

Trish Donnally is the Regional Public Relations Director for Gensler. Previously Ms. Donnally was Director of Public Relations for ForrestPerkins. She has built her career on writing about and promoting inspiring design. Following ForrestPerkins' merger with top international architecture and design firm Perkins Eastman (no relation) on January 1, 2016, Ms. Donnally also began supporting Perkins Eastman in Communications.

Previously, Ms. Donnally was Editor in Chief of Washington Spaces, a design magazine owned by The Washington Post that she helped launch in 2004 to celebrate the work of talented architects and interior designers.

Ms. Donnally has co-authored three books on design. The first, 'The New Traditional' with Darryl Carter, one of Architectural Digest's Top 100, Clarkson Potter / Publishers, 2008, is in its third printing. Elle Decor named her second book, 'The Collected Home', also co-authored with Darryl Carter, among the Best Design Books of Winter 2012. And she co-authored 'Ingenue to Icon' with Howard V. Kurtz, D Giles Limited, London, 2015.

As Fashion Editor of the San Francisco Chronicle, Ms. Donnally interviewed Giorgio Armani, Ralph Lauren, and Karl Lagerfeld, among others, and was honored with more than two dozen national journalism awards. She covered the runway collections in Milan, Paris, and New York for 15 years. Ms. Donnally holds a Bachelor of Science in Conservation and Resource Management from the University of Maryland.

Please visit https://www.gensler.com/ for more information.

Ms. Donnally can be contacted at 512-867-8100 or trish_donnally@gensler.com

Coming up in August 2018...

Food & Beverage: Millennials Rule

The Millennial Generation has surpassed the Baby Boomers to become the largest living generation in America, and their tastes and preferences are being reflected in the Food & Beverage industry. In general, Millennials insist on more natural, healthier, less-processed food and beverage sources, and in part, this inspired the farm-to-table movement. However, now the trend is becoming even more pronounced and hyper-local. Millennials no longer simply want to know their food is farm-to-table, they want to know which farm, and where it's located relative to the community. As a result, hotel F&B directors are redesigning entire menus to feature area brewers, wineries, and family farms. Not only is this a proven way to satisfy Millennial tastes but it also opens the door for hotel guests to enjoy immersive experiences such as tours and excursions to local farms and breweries. Also, thanks in no small part to Millennials, coffee consumption is at an all-time high. In response, F&B directors are creating innovative ways to enhance the coffee experience for guests. Nitro-brewed coffee, cold brew, lattes on draft, and the introduction of unique milk options are part of this trend, as are locally sourced coffee beans where available. Millennial influences can also be found in the Craft and Artisan Cocktail movement where the same preferences for locally sourced and high-quality ingredients apply. One leading hotel even offers a drink menu featuring liquors infused with herbs recommended by experts for their health and well-being benefits. 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.