Editorial Board   Guest Author

Mr. Finnegan

Rob Finnegan

President & Owner, FEA Consulting Engineers

Rob Finnegan, PE, started his career in 1976 as a draftsman, and has practiced in Las Vegas ever since. Mr. Finnegan is involved with some of the most unique buildings and systems the city has ever constructed.

FEA Consulting Engineers was founded in 1990 and the firm specializes in providing mechanical, electrical and plumbing engineering as well as lighting design services.

Mr. Finnegan's firm specializes in hospitality and entertainment spaces and in 2018 was listed as one of the country's Top 10 Hotel Engineering Firms in the BD+C Giants 300. His recent hospitality projects have included Las Vegas destinations The Cosmopolitan, The Cromwell, TopGolf and World Market Center. Native American resorts have brought his firm all over the country, from Florida and Maine to Washington and San Diego…and everywhere in between!

The firm's current projects include Resorts World Las Vegas, the Wilton Rancheria in Northern California and Hotel Del Coronado in San Diego. Through the use of computational fluid dynamics (CFD), Mr. Finnegan's firm has been able to engineer large venues such as Lions Stadium/Ford Field in Detroit and the Gaylord Texan Resort in Dallas.

To provide innovation, Mr. Finnegan believes you have to think differently. This is how he consistently increases the benefit to owners concerning performance, reliability, and maintainability of his designs, all while protecting the environment. His past projects reveal a common approach of uncommon designs that continue to provide value to owners and the environment.

Mr. Finnegan is licensed in 15 states and holds membership and governing positions in ASHRAE, Green Buildings Council, Clark County Building Board of Appeals, Tall Building Council, and NFPA, to name a few.

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

Mr. Finnegan can be contacted at +1 702-269-6060 or rfinnegan@fealasvegas.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.