Editorial Board   Guest Author

Mr. Uhrin

Rob Uhrin

Principal, Cooper Carry

Rob Uhrin is a leader in the thriving Hospitality Studio in Cooper Carry's Washington, DC office, where he combines resources from the firm's national practice to complete projects nationwide. During a decade in Atlanta working on multiple building types, Mr. Uhrin settled on hospitality. This varied architectural experience gives him the particular ability to integrate hospitality projects into the mixed-use environments that are fundamental to Cooper Carry's design philosophy. Mr. Uhrin's favorite projects include urban infill that revitalize an existing urban area and represent investment in the surrounding neighborhoods. He leads the design of projects ranging from massive urban scale developments to small boutique hotels, while also acting as a thought leader as the hospitality industry continually redefines itself. He is currently leading the design of diverse hospitality projects including the Notre Dame Embassy Suites hotel in South Bend, IN, the NC State Centennial Campus Conference Center & Hotel, in Raleigh, NC and a Hyatt Centric hotel located in the shopping district of historic Alexandria, Virginia. Beyond his hospitality and conference center expertise, Uhrin leverages Cooper Carry's emphasis on mixed-use design to create truly livable, authentic places. He is regularly on the road, pitching a greater vision of the 21st-century hotel as a gathering place surrounded by restaurants, shops, offices and townhouses, wrapped into a truly spectacular place. Mr. Uhrin has held a leadership design position on nearly 30 hotels and 6,000 keys, more than half of which have been in an urban setting, where the building is expected to catalyze its urban environment.

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

Mr. Uhrin can be contacted at 703-519-6152 or robuhrin@coopercarry.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.


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