Editorial Board   Guest Author

Mr. Sheets

Warren Sheets

President, Warren Sheets Design, Inc.

Warren Sheets, the president of San Francisco-based Design, Inc. (WSD) has overseen WSD for nearly 30 years, accruing a diverse portfolio of high-end residential and commercial projects located across the country, including New York, Palm Beach, Chicago, Palm Springs, La Jolla and Beverly Hills. With decades of experience and training, Sheets has orchestrated many creative successes, earning international recognition and marquee clients - from luxury homes to posh hotels to exclusive private country clubs. A sampling of his company's completed projects include: San Diego's Forbes Five-Star, AAA Five Diamond Grand Del Mar Resort and its critically acclaimed signature restaurant, Addison; an historic lodge, as well as a collection of 43 custom homes at Kootenai Estates in Montana; an antique car salon and museum in Florida; The Vintage and The Eldorado Country Clubs in Indian Wells, California and The Grande Colonial, a historic hotel in La Jolla California. A native of Los Angeles, Mr. Sheets originally stoked his creative spirit while studying theater arts and direction at UCLA, launching a community theater group, and producing and directing musicals. He later earned an associate's degree in interior design from the Fashion Institute of Design and Merchandising. In 1984, he opened a Los Angeles design studio on Melrose Avenue; and in 1995, moved Warren Sheets Design and its staff to San Francisco. Mr. Sheets is a member of the Institute of Classical Architecture & Classical America, The California Historical Society and San Francisco Coalition for Responsible Growth (SRG).

Mr. Sheets can be contacted at 415-626-2320 or info@warrensheetsdesign.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.