Editorial Board   Guest Author

Mr. Simmel

Keith Simmel

Principal, Cooper Carry

Keith Simmel is a Principal in Cooper Carry's hospitality studio. He joined Cooper Carry in 1992, was named Associate in 2003, Associate Director in 2005 and Principal in 2008. He has worked on numerous luxury hotels, resorts and conference centers across the United States. Some of his more notable projects include The Sanctuary at Kiawah Island, South Carolina, a 255-room hotel, spa and conference center that has garnered numerous awards and accolades, including a coveted 5-star award from Mobil for both the hotel and spa. The Westin Alexandria & Jamieson Condominiums. The full service hotel is located in the Carlyle development of old town Alexandria, Virginia. The 14-story, 338,000 square foot facility consists of 320 hotel rooms, 79 luxury condominiums and approximately 18,000 square feet of meeting space, all sitting atop 2-1/2 levels of underground parking. The luxury condominiums are configured in units ranging from studios to 3 bedrooms, each with full kitchen, laundry, and 1 to 2-1/2 baths. Most recently, Mr. Simmel has been the lead designer for a large mixed-use dual brand (Hyatt Place - Hyatt House) hotel in the historic core of Charleston. This project was especially significant due to its location in the historic district of the city, requiring extensive multi-agency reviews to validate the design alignment with historically significant King Street neighborhood. Mr. Simmel also recently completed the dual-branded Residence Inn and Courtyard Hotel as part of a larger development that included an office building, a parking deck, and two freestanding restaurants in Lake Nona, just outside Orlando, Florida. Each brand has its own identity on both the exterior and the interior of the building, while still maintaining a unifying overall design composition and material palette. The project opened Fall of 2015. Mr. Simmel has extensive hospitality renovation experience, including projects for Marriott, Starwood and Four Seasons.

Mr. Simmel can be contacted at 404-240-9534 or keithsimmel@coopercarry.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.