Editorial Board   Guest Author

Mr. Stroop

Vince Stroop

Principal, Stonehill & Taylor

Vince Stroop, Principal, brings over 18 years of experience to Stonehill Taylor, a hospitality-focused architecture and interior design firm based in New York City. For each project, the firm seeks out the essence of the location and the client’s vision for a unique and inspired approach. Mr. Stroop leads the design of recognized public and private spaces including hotels, libraries, luxury residences, wineries, and restaurants. Specializing in New York hospitality, Mr. Stroop’s design solutions are informed by his international work in emerging destinations, including the United Arab Emirates, Saudi Arabia, Russia, Hong Kong and Macau. It is the constant opportunity to learn, grow, and interact with a variety of people in locations around the globe that fuel his work in design. Projects include work for prominent hospitality brands like Rosewood Hotels & Resorts, Intercontinental Hotels, Hyatt Hotels and Resorts, Marriott International, MGM Resorts International, Kerzner International Resorts, and Las Vegas Sands Corp. He is the designer of notable projects such as The Asbury and new fast-casual favorite eatery, Made Nice. In fact, his work extends beyond the art and science of architecture, covering elements such as urban planning, graphic identity, website design, and education, having served as studio instructor at the School of Architecture at Woodbury University. Mr. Stroop champions transparency and imagination in his aesthetic. He has a holistic approach to design innovation. Mr. Stroop believes that design is a highly interactive process powered by diversity of ideas; the best projects are those that embrace a team approach to every challenge. Please visit http://www.stonehilltaylor.com for more information.

Mr. Stroop can be contacted at 212-226-8898 or email@stonehilltaylor.com

Coming up in May 2018...

Eco-Friendly Practices: The Greening of Your Bottom Line

There are strong moral and ethical reasons why a hotel should incorporate eco-friendly practices into their business but it is also becoming abundantly clear that “going green” can dramatically improve a hotel's bottom line. When energy-saving measures are introduced - fluorescent bulbs, ceiling fans, linen cards, lights out cards, motion sensors for all public spaces, and energy management systems - energy bills are substantially reduced. When water-saving equipment is introduced - low-flow showerheads, low-flow toilets, waterless urinals, and serving water only on request in restaurants - water bills are also considerably reduced. Waste hauling is another major expense which can be lowered through recycling efforts and by avoiding wastefully-packaged products. Vendors can be asked to deliver products in minimal wrapping, and to deliver products one day, and pick up the packaging materials the next day - generating substantial savings. In addition, renewable sources of energy (solar, geothermal, wind, etc.) have substantially improved the economics of using alternative energies at the property level. There are other compelling reasons to initiate sustainability practices in their operation. Being green means guests and staff are healthier, which can lead to an increase in staff retention, as well as increased business from health conscious guests. Also, sooner or later, all properties will be sold, and green hotels will command a higher price due to its energy efficiencies. Finally, some hotels qualify for tax credits, subsidies and rebates from local, regional and federal governments for the eco-friendly investments they've made in their hotels. The May issue of the Hotel Business Review will document how some hotels are integrating sustainable practices into their operations and how their hotels are benefiting from them.