Editorial Board   Guest Author

Mr. Lohan

Dirk Lohan

Principal, Wight & Company

Dirk Lohan left his native Germany to begin his architectural studies at the Illinois Institute of Technology under the tutelage of his grandfather, Mies van der Rohe. He returned to Germany and finished his studies in architecture and planning at the Technische Universität (Diplom Ingenieur), in Munich in 1962. When Mr. Lohan subsequently returned to Chicago, he worked closely with Mies van der Rohe on such projects as the New National Gallery in Berlin, the IBM office building in Chicago, and the Toronto Dominion Center.

Over his lifetime, Mr. Lohan has produced an impressive portfolio of national and international hotel designs of note, including the Grand Hyatt, Mumbai; Hyatt Regency, Pune India; Grand Hyatt, Sao Paulo Brazil;and Four Seasons, Mumbai India. Recently he helped transform the Mies designed former IMB Building into the Chicago Langham Hotel and designed the Hotel Arista in Naperville, IL.

Mr. Lohan believes that successful architecture must respond not only to economic constraints but also to the larger social and physical conditions. He is passionate about design and, for each new opportunity, looks to understand the local culture and their aspirations in order to develop an innovative, modern, and timeless design aesthetic. He seeks to humanize modernism by infusing local traditions, colors, and textures to enrich the overall design and enhance the guest experience.

Mr. Lohan's achievements in architecture have been recognized with many awards, including his appointment as a Fellow of the American Institute of Architects in 1983.

In January 2016, his internationally recognized firm, Lohan Anderson (formerly Lohan Associates) combined with the Chicago based integrated services (architecture, engineering, and construction) firm, Wight& Company.  As the Principal of Wight & Company, Mr. Lohan brings to the firm not only a distinguished career of excellence, but also a rich family legacy of architectural innovation.


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

Mr. Lohan can be contacted at 312-261-5721 or dlohan@wightco.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.