Editorial Board   

Ms. Gould

Nicole Gould

Senior Interior Designer, Hatchett Hospitality

Nicole Gould has served as a Senior Interior Designer at Hatchett Hospitality since 2003. She is based at the company's regional sales and design center in Raleigh, where her responsibilities include coordinating closely with the company's customers, sales people, and sales support staff to translate "design" into "reality." She also works with manufacturers, including on developing new products such as she did recently with a major carpet company. Ms. Gould has more than seven years of hospitality design experience and is an allied member of the American Society of Interior Designer (ASID). She earned her degree in interior design from East Carolina University. Ms. Gould and her husband, Jeremy, who is vice president of national accounts with Hatchett Hospitality, reside in Raleigh.

Ms. Gould can be contacted at 919-570-2050 or nicole@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.