Editorial Board   Guest Author

Mr. Dominguez

Manny Dominguez

Principal, Cooper Carry

Manny Dominguez joined Cooper Carry in 2007 as Director of Design for the Atlanta office and was named Principal in 2015. His expertise spans multiple disciplines and sectors, including mixed-use, higher education, office and residential, however his passion is hospitality design.

Through his 30 years of experience, Mr. Dominguez has directed projects around the world, including the United States, Middle East, Asia, Europe and Central America. Along the way, he has fostered an informed and enlightened approach to hospitality design that seeks to better understand human behavior and needs. Drawing inspiration from Maslow's Hierarchy of Needs, this approach creates distinct environments where guests feels valued, respected and granted access to an elevated social experience.

Mr. Dominguez's influence and leadership spans projects such as the brand new, 800-key Loews Kansas City adjacent to the Kansas City Convention Center in Kansas City, Missouri, the boutique 200-key Kimpton Tryon Park Hotel, in Charlotte, North Carolina, the dual-branded, 300-key AC Hotel & Moxy Midtown Atlanta, and the forthcoming 600-key Hilton Cleveland Downtown as well as the 500-room Hilton Columbus Downtown in Ohio, among many others.

Not afraid to challenge the status quo in design, Mr. Dominguez embraces new technology like artificial intelligence and evolving design trends to create one-of-a-kind destinations and deliver results for clients.

Mr. Dominguez graduated from the University of Tennessee with a Bachelor of Architecture. He is a registered architect and a Leadership in Energy and Environmental Design Accredited Professional (LEED AP), and many of his projects are LEED certified. He is also a member of the American Institute of Architects (AIA), as well as the National Council of Architectural Registration Board (NCARB).

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

Linkedin Profile: https://www.linkedin.com/in/manny-dominguez-61393a9/

Mr. Dominguez can be contacted at +1 404-240-9507 or mannydominguez@coopercarry.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.