Editorial Board   

Ms. Locke

Amy Locke

Director, Interior Design, Hatchett Hospitality

Amy Locke has specialized in interior design for the hospitality industry for almost five years. In her responsibilities as director of interior designer at Hatchett Hospitality, she works with franchisers and franchisees on a wide variety of hotel brands, styles, and themes - from economy to luxury, from resort to business conference, and from traditional to modern. Previous to joining Hatchett Hospitality, she held a position in residential interior design with Ethan Allen Interiors. A native of Atlanta, Ms. Locke earned a bachelor of fine arts degree in interior design at the Art Institute of Atlanta. She is currently completing a degree in feng shui - the ancient Chinese system of aesthetics and decorating that is based on aligning nature, harmony, and good health. She is an allied member of the American Society of Interior Designers (ASID).

Ms. Locke can be contacted at 770-227-5232 or Amy@HatchettHospitality.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.