Editorial Board   Guest Author

Mr. McEvoy

Bruce McEvoy

Design Director, Perkins and Will

Bruce McEvoy, AIA, LEED AP® BD+C is an award-winning designer who passionately believes in the transformational power of design. Mr. McEvoy believes our ideas and spaces should negotiate context, history, cultures, communities and the natural environment while utilizing technology, our dreams and a healthy sense of humor.

The son of a military family, Mr. McEvoy learned to be open and adaptable to new environments and cultures at an early age-and was aided through these transitions by an omnipresent sketchbook. Hours spent painting and drawing in his high school art room led to a fulfilling study at the Georgia Institute of Technology's architecture studio.

Mr. McEvoy has devoted his career to designing spaces that inspire change, transform lives and make the world a better place. Throughout his career, he has collaborated with some of the world's most prestigious corporations, as well as small and emerging non-profit organizations.

Mr. McEvoy consistently, and successfully, collaborates with some of Perkins and Will's most significant clients. He works at a variety of scales on different project types to combine high-end design with high-performance environments. As the hospitality design leader for the Atlanta studio, he brings his passion and understanding of humancentric design to every project. He is a leader in Perkins and Will's Excellence in Design Initiative, serves as the Atlanta liaison and is responsible for conducting project design reviews and pushing the design boundaries for the firm.

Mr. McEvoy believes design's greatest gift is its transformative effect on future generations, and is passionate about advancing Atlanta's design community. To that end, he serves on the Executive Advisory Board of the College of Design and is the Chairman of the Board of Museum of Design Atlanta (MODA), Atlanta's only design-focused museum.

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

Linkedin Profile: https://www.linkedin.com/company/perkins-will/

Mr. McEvoy can be contacted at +1 404-443-7430 or Bruce.McEvoy@perkinswill.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.