Editorial Board   Guest Author

Ms. Sheehan

Andrea Sheehan

Principal & Art Director, Dawson Design Associates

As an interior designer and commercial artist specializing in Hospitality Design, Andrea Dawson Sheehan approaches each new assignment with the goal to create spaces that engage hotel guests both intellectually and visually. It has been her firm's mandate, that the guest experience and interaction with the hotel, be both intimate and personal.

As Principal and Art Director, she founded Dawson Design Associates in 1987. Today, with offices in Seattle and London, the firm's many creative and unique projects have won numerous national and international design awards while being widely published internationally in magazines like Vogue, Elle Decor, Wallpaper, GQ, Conde Nast, Travel and Leisure and The New York Times. Her passion has always been to open people's eyes and minds to discovering the surprise and delight of a unique and interesting visual experience. Stylish, original and often provocative, DDA projects are recognized for their creativity and originality; and proven by their success and profitability. Her notable client list includes Pebblebrook Hotels, Host International, Sunstone and LaSalle Hotels. DDA specializes in luxury and upper luxury 'Lifestyle' Brands such as Viceroy, Kimpton, W, Autograph, SBE, Curio, and Rosewood.

Ms. Sheehan attended Central Washington University where she majored in fine art and graphic design. The daughter of a professional artist, she decided early on that her future lay not in fine art itself, but in the application of the artistic design process in a commercial environment that would touch as many people as possible -- specifically the Hotel Industry.


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

Ms. Sheehan can be contacted at 206-932-3102 or andrea@dawsondesignassociates.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.