Editorial Board   Guest Author

Mr. MacDougall

Jesse MacDougall

Creative Director of Strategy and Brand Development, ICRAVE

As the Creative Director of Strategy and Brand Development at innovation and design studio ICRAVE, Jesse MacDougall has provided creative vision and leadership for projects of all shapes and sizes including building up boutique brands like The Little Beet in New York. He has created roll-out brands for public companies like Hilton and STK. He has also been the driving force behind comprehensive hotel projects like the Sir A'DAM hotel in Amsterdam opening in 2016. Mr. MacDougall has also been responsible for reinventing cancer care delivery for Memorial Sloane Kettering's new patient facilities in NYC. Recently, Mr. MacDougall has been working to master plan new neighborhood developments in Miami and Washington, D.C. His team is also working with one of the world's leading food management companies to identify shifts in higher education and reimagine college campuses for the class of 2030. Previously he was Senior Design at Puccini Group where he led the branding and design of notable hospitality projects. Some of these include the renovation of The Georgian Terrace a historic hotel, restaurant, and residential tower in Midtown Atlanta. Prior to Puccini, he managed store planning and design at global luxury jewelry brand David Yurman. At David Yurman he managed the design and execution of over 100 in-store boutiques, 10 flagship stores, and a handful of multi-million dollar exhibition projects around the world. An expert in strategy, hospitality and experience design, Mr. MacDougall has been interviewed by Wallpaper* and Sleeper Magazine, and has spoken on many Hotel Business and Hospitality Design panels.

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

Mr. MacDougall can be contacted at 212-929-5657 or jesse@icrave.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.