Editorial Board   

Ms. Williams

Soy Williams

President, Soy Williams Consulting, Inc.

Soy Williams is a registered architect with more than 25 years of experience in disability related issues. Ms. Williams specializes in accessibility requirements of federal civil rights laws as well as model, state and local accessibility codes and standards. Ms. Williams became involved in the revisions to the Americans with Disabilities Act (ADA) accessibility guidelines in 1993 and was appointed by President William Jefferson Clinton to the U.S. Architectural and Transportation Barriers Compliance Board (the U.S. Access Board) in 2000. During her tenure she saw the completion of the revisions to the ADA guidelines. These guidelines are now the U. S. Department of Justice 2010 requirements for accessible buildings and facilities. She was also instrumental in shaping accessibility provisions of the International Building Code and its three legacy codes and served on numerous committees of model code organizations. She continues her involvement in development, application and interpretation of federal, state and local accessibility requirements. Ms. Williams brings unique experience and understanding to provide accessibility consulting services to private and public entities throughout the United States.

Ms. Williams can be contacted at 305-238-9740 or soy@soywilliamsconsulting.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.