Editorial Board   Guest Author

Mr. Jacobs

Stephen Jacobs

President & Founder, Stephen B. Jacobs Group P.C.

As a founder and president of The Stephen B. Jacobs Group, Stephen Jacobs sets the benchmark for the quality of design for which the firm is noted. He takes a hands-on interest in all the firm's commissions, establishing the design direction and personally guiding the staff to ensure that the finished project meets the client's needs.

Prior to founding his own firm, Mr. Jacobs was employed at Whittlesey, Conklin and Rossant, where he was a designer and planner on several large-scale projects, including the development of the planned community of Reston, VA. Mr. Jacobs earned his bachelor's and master's degrees in architecture from Pratt Institute in 1963 and 1965, respectively. An early advocate of using obsolete buildings as a housing resource, his "sensitive renovation" projects have become textbook examples of how to develop the highest economic potential of an existing building while, at the same time, preserving its architectural and historic significance.

In the past decade, Mr. Jacobs, along with Andi Pepper, his frequent collaborator and affiliate interior designer, have become one of the most sought-after teams in hospitality industry. Their super-hip designs for The Library and Giraffe Hotels, followed by the stunning success of the Gansevoort in the Meatpacking District in New York, has led to tremendous recognition in the national press, as well as to more commissions throughout North America.

In addition to his professional practice, Mr. Jacobs lectures extensively on architectural design and preservation subjects. He has been a guest lecturer and critic at Columbia University, City College, New York Institute of Technology, the Real Estate Institute of New York University and the Pratt Institute. He has won many awards and been the recipient of many honors in real estate, construction and design.

Registered Architect: California, Connecticut, Colorado, District of Columbia, Florida, Georgia, Kansas, Massachusetts, New Jersey, New York, Pennsylvania, Rhode Island, Texas, Vermont, NCARB Certified.

Professional Planner: New Jersey.

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

Mr. Jacobs can be contacted at 212-421-3712 or contactus@sbjgroup.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.