Editorial Board   Guest Author

Mr. Martin

Ken Martin

Hospitality Expert, DLR Group

Ken Martin, Hospitality Expert with DLR Group, draws on his 25 year experience in design, planning, and management to provide leadership on a wide range of complex large scale hotel projects. Mr. Martin combines his passion for design and his collaborative style and approach to ensure that all user groups and members of the project team, beginning with the owner's representatives, will have input on the total facility design and functionality. He enjoys integrating changing technologies and guest travel trends into projects to stay on the edge of hospitality innovation. His passion and focus to deliver the best guest experience has led him to be successful in developing numerous world-class memorable experiences to owners, developers, brands and guests to bring new hospitality venues to communities across the country. Mr. Martin is DLR Group's national hospitality design expert. In this role he is a frequent traveler, which he parlays into research for his next hotel design. This opportunity to be the end user has helped shape Mr. Martin's definition of the definitive guest experience. Mr. Martin has worked with municipalities, owners, hotel flags and development groups to bring new hospitality venues to communities across the country. He ensures all user groups have input on the facility design and functionality. Mr. Martin led the planning and design of the Overland Park Convention Center and Sheraton Hotel, an award-winning facility that has earned both regional and national recognition for its design excellence and continues to be a staple of revenue generation for this suburban community. His projects include the Tucson Hotel and Convention Center design, HYATT House in San Jose, and the Overton Hotel & Conference Center in Lubbock, Texas.

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

Mr. Martin can be contacted at 913-897-7811 or kmartin@dlrgroup.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.