Editorial Board   Guest Author

Mr. Imerlishvili

Ira Imerlishvili

Lead Designer / Senior Associate, DiLeonardo

Ira Imerlishvili's adventure with design started at a very young age. As a son of a famous Georgian set designer, he spent most of his childhood on sets of premier theaters and opera houses. He followed his father's footsteps; first graduating from the Academy of Fine Arts in Tbilisi, Georgia and later, designing sets and costumes for top opera and theatrical performances. Mr. Imerlishvili brings with him 15 years of experience in hospitality design including high-end urban and resort hotels, restaurants, golf clubs and residential interiors all over the globe. He shares his extensive design experience by mentoring other fellow designers who admire his unique design style and project management skills. As a Lead Designer / Senior Associate, Mr. Imerlishvili leads teams through the design process from inception of the concept, through the development stages, straight through to the completion and installation. Mr. Imerlishvili holds a Masters of Fine Arts degree in Interior Architecture & Design from Georgia State University in Atlanta, Georgia. He also recieved a Fine Arts degree in Set, Costume and Lighting Design from Tbilisi Academy of Fine Arts located in Tbilisi, Georgia. “Excellent results are achieved by engaging clients into the creative process; helping them create what they wanted all along.” A fun fact about Mr. Imerlishvili is that he designed and hosted the Georgian Hospitality House for the country of Georgia during the Atlanta Olympic Games in 1996.

Mr. Imerlishvili can be contacted at 401-732-2900 or iimerlishvili@dileonardo.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.