Editorial Board   

Mr. Adams

Lawrence Adams

Principal, ForrestPerkins

Lawrence Adams, AIA, Principal of Perkins Eastman and its luxury hospitality design affiliate ForrestPerkins, is a global authority on hotel and resort design.

Mr. Adams co-authored Hotel Design, Planning and Development with Richard Penner and Stephani Robson. It followed the original 422-page edition of Hotel Design, Planning and Development, often referred to as the “bible” of hotel design, which Mr. Adams co-authored with Walter Rutes and Richard Penner, and which was published in 2001. Both tomes were written for architects, designers, developers and hotel executives as comprehensive and professional guides for hotel and resort design and development.

Mr. Adams served as adjunct faculty at New York University for nine years teaching Master's Degree courses on Hotel Design and Development.

Mr. Adams has managed and directed the design of large-scale development projects at major architectural and planning firms for the past 40 years. Among his large-scale mixed-use projects are Yerba Buena Master Plan in San Francisco, CA, Hunters Point in Queens, NY, and Federal City in New Orleans, LA. His most significant hospitality design projects include the New York Four Seasons Hotel, the Chambers Hotel in New York, and The London NYC, Manhattan's first all-suite hotel.

Mr. Adams also directed the architectural design for the addition and rebranding of the Westin Ft. Lauderdale Beach Resort Hotel. Most recently, he directed the design of the adaptive reuse of an iconic mid-century high-rise for the 326-room Westin Dallas Downtown Hotel, which opened in 2015.

Mr. Adams' significant non-hospitality projects include the Czech Mission to the United Nations in New York, Poydras Home Senior Living Community in New Orleans, and the National Headquarters of the Marine Corps Forces Reserve also in New Orleans.

Mr. Adams is based in Perkins Eastman's Dallas office, is a registered architect in several states including Texas, New York, Massachusetts, Florida, Mississippi, and Louisiana, Pennsylvania, and the District of Columbia.


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

Mr. Adams can be contacted at 214-953-2210 Ext 1115 or ladams@forrestperkins.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.