Editorial Board   Guest Author

Mr. Neal

Bob Neal

Principal, Cooper Carry

As a principal in Cooper Carry's Hospitality Studio, Bob Neal has directed the design of hospitality-related projects in the United States, Caribbean, Africa and the Middle East.

Mr. Neal is particularly focused on the design of upper upscale and luxury properties and specializes in conference and convention hotels, boutique properties and resorts. He has practiced architecture for 39 years, specializing in hotel design since joining Cooper Carry in 1988. His work has been recognized by the American Institute of Architects (AIA), the Urban Land Institute (ULI) and the National Register of Historic Places as well as various other national and local associations for design excellence and urban responsibility.

In additional to the development of Columbia Place in Washington, D.C., Mr. Neal is responsible for leading recent projects including the 1,175-key Washington, D.C. Marriott Marquis Hotel & Convention Center; the 600-key Hilton Cleveland Downtown in Cleveland, Ohio; the 217-key Kimpton Tryon Park Hotel in Charlotte, North Carolina; the 325-key Hotel at Avalon and Alpharetta Conference Center in Alpharetta, Georgia; the forthcoming 800-key Kansas City Loews Hotel designed for maximum connectivity to the new Kansas City Convention Center; and the historic renovation of the 88-year-old, art-deco style El Paso Plaza Hotel into a 131-room, upscale boutique travel destination in El Paso, Texas.

Mr. Neal received his Bachelor of Architecture from Virginia Polytechnic Institute and State University and worked as a designer at Harry Weese & Associations and Clark Tribble Harris and Li prior to joining Cooper Carry. He is licensed in 21 states, Puerto Rico, US Virgin Islands and is certified by the National Council of Architectural Registration.

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

Mr. Neal can be contacted at +1 404-240-9532 or bobneal@coopercarry.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.