Editorial Board   Guest Author

Ms. Tukan

Randa Tukan

Senior Vice Principal & Director of Interiors, HOK

Randa Tukan, leading the Hospitality, Retail and Residential Commercial Interiors practice at HOK Toronto, brings more than 25 years of experience in interior architecture and design, both in Canada and around the world.  Her expertise extends far beyond the world of interiors, encompassing architecture, urban planning, landscape, economics, branding and graphics. Her design vision is a fully integrated one, ensuring that the expectations of the client and the market are met and enhanced. As a director of interiors, she uses design to advance clients' branding and market positioning.

 

Ms. Tukan's client list includes many of the world's best-known hotel brands: InterContinental, Marriott, Delta, Renaissance, Shangri-La, Hyatt, and Hilton. Her projects have won numerous design awards and accolades. In 2016, the HOK Toronto interiors team, which she overseas, spearheaded the award-winning proposal, the Driftscape, which received the Radical Innovation Award. The coveted, annual award is juried by global hospitality industry influencers, leaders as well as operators and developers and selected by an audience of designers, architects and hoteliers.

Ms. Tukan holds a Master of Liberal Arts degree in Fine Arts and a Post-Graduate Certificate of Special Studies in Management and Administration, both from Harvard University, and a Bachelor of Fine Arts in Interior Design from the Maryland Institute College of Art.

She is a member of the advisory board for Humber College interior design program, a site visitor for the Council of Interior Design Accreditation (CIDA), and has taught at the Ontario College of Art. Ms. Tukan is fluent in English, French and Arabic.

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

Ms. Tukan can be contacted at 416-342-7201 or randa.tukan@hok.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. 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.
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