Editorial Board   Guest Author

Mr. Lee

Steve Lee

Founder & Design Principal, Aprilli Design Studio

Steve Lee is founder and design principal at Aprilli Design Studio, a Toronto-based atelier design studio focusing on research, design, and implementation of sustainable design and planning strategies.

As architects and design consultants, Aprilli Design Studio specializes in providing analysis and solutions for futuristic issues including social, economic and environmental problems related to transportation, energy, food and population. The studio explores new ideas and solutions based on advanced technologies and recent design trends including autonomous driving technology, digital fabrication, big data and interactive design.

Aprilli Design Studio's progressive design projects including "Autonomous Travel Suite" and "Urban Skyfarm" have been covered in international medias extensively including CNN, Forbes, BBC, Newsweek and have received awards including Radical Innovation Award and Green dot design Award.

Prior to founding Aprilli Design Studio, Mr. Lee has worked at architectural design firms including Kohn Pedersen Fox Associates, ZNA Associates and RTKL Associates as a project architect on international high-rise, mixed-use and hospitality projects in various countries. Since founding Aprilli Design Studio in 2014, he has been teaching at universities including UCLA Architecture and Urban Design March II post graduate program and California Polytechnic State University, San Luis Obispo.

Mr. Lee is a licensed architect in state of California, US and Ontario, Canada and is a LEED Accredited Professional in Building Design and Construction. He has received his Bachelor of Science in Architecture degree from Yonsei University in 2002 and Master in Architecture degree from Yale University in 2007. He is currently a member of Akin MOCA studio program in Toronto.

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

Mr. Lee can be contacted at +1 647-920-6246 or slee@aprilli.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.