Editorial Board   Guest Author

Mr. Lustig

Ronald M. Lustig

Design Architect/Principal, Earl Swensson Associates, Inc. (ESa)

Ronald M. Lustig, AIA, ISHC, EDAC, LEED Green Associate is Design Architect/Principal of Earl Swensson Associates, Inc. (ESa), an architectural firm of which he has been a member for 37 years. He has extensive experience in the design of hospitality venues, convention centers, resorts, spas and entertainment venues across the country and abroad. A few of the notable lodging property projects in which he has been involved include The Hotel Hershey, Hershey, PA; Malliouhana Hotel Spa, Meads Bay, Anguilla, British West Indies; The Broadmoor Hotel renovation and Spa, Colorado Springs, CO; the Jumeirah Talise Wellness Resort, Dubai, UAE; the Gaylord Opryland Hotel and Convention Center, Nashville, TN as well as Hyatt, Hilton, Marriott and Westin hotels. He has also worked on several freestanding conference centers. His diverse portfolio also includes experience in the design and master planning of healthcare facilities, corporate office buildings and retail. He served as 2000-20001 chairman of the International Society of Hospitality Consultants and is past president, treasurer and member of the Board of Directors. He serves on the Design Committee of the Global Hotel Network. Mr. Lustig often serves as a speaker at hospitality related conferences and events across the country. He served as featured speaker of the Central America Tourism & Hotel Investment Exchange Conference (CATHIE) in Managua, Nicaragua in 2009.

Mr. Lustig can be contacted at 615.-329-9445 or ronl@esarch.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.