Editorial Board   Guest Author

Mr. Simmons

Andrew Simmons

Director of Hospitality Studio, Nadel Architects

Andrew Simmons, AIA, NCARB is the Director of Hospitality Studio for Nadel Architects. He oversees all hotel projects through our Las Vegas office location.

Mr. Simmons has experience in both domestic and international markets with projects that range from "new build" hospitality and mixed-use projects to "renovation/re-purpose" in multiple markets in a variety of scale. He has over 24 years of experience and eight years in the Las Vegas market specifically.

Some of the hospitality clients Mr. Simmons has worked with include: Hyatt, Starwood, Hilton, Marriott and Wyndham Grand. His current projects include the Breakers Hotel, located in Long Beach, California, which is a major renovation of an existing 1927 hotel building as well as the San Leandro Hotel, a mixed-use development with both residential and hospitality components.

One of his revolutionary projects included the Hilton Riyadh Hotel and Residence, in Riyadh, Saudi Arabia which is a 1.2 million sf project. The 20-story hotel tower includes 650 rooms, as well as another 14-story tower with 240 apartment units. It is accompanied by a 45,000 sf multi-purpose hall that serves as a central hub in the region for cultural and community events.

In addition, Mr. Simmons also worked on the renovation of the SLS Hotel located in Las Vegas, Nevada.

Throughout his career, many of the projects Mr. Simmons has worked on have received international design awards and recognition. His experience shows him to be a proven leader and dedicated to solving complex problems by using creative thinking while effectively balancing client needs.

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

Mr. Simmons can be contacted at +1 310-373-0103 or asimmons@nadelarc.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.