Editorial Board   Guest Author

Mr. Murch

Brian Murch

Principal, DLR Group

Brian Murch is a design leader, architect, and Principal at DLR Group, a global design firm with offices across the country and internationally. Working creatively throughout most of his career, Mr. Murch has focused his design experience in the hospitality, residential, and mixed-use markets, collaborating with a variety of clients throughout the United States.

Engaging user groups to create unique and innovative design solutions, Mr. Murch focuses on design that responds to the different forces that shape every project and the infusion of the context around them. Mr. Murch's passion is in the development and design for the newest boutique and lifestyle hotels, the most recent of which includes work in the historic LoDo area of Denver, Colorado.

His experience also includes collaborations with larger flagship brands such as Marriott and Hilton, and he has worked on such notable projects as The Laylow, Marriott Autograph Collection in Honolulu, Hawaii, and the Hilton Hotel at the Iowa Events Center in Des Moines, Iowa. Drawing on his almost 20 years of experience in design, planning, and project management, Mr. Murch is adept at listening to and engaging with clients to creatively find unique solutions to craft memorable places with inspired storytelling.

As a hospitality designer, Mr. Murch looks for new ideas and ways to evolve the creative process. “My passion is for all aspects of design and the landscape of architecture in which we live and play. Inspiration comes to me in all forms as I participate in research, and innovate new and relevant ideas that fundamentally shape the places our firm creates.”

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

Mr. Murch can be contacted at 913-685-5654 or brianmurch@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.