Editorial Board   Guest Author

Mr. Basler

Shawn Basler

Principal, Perkins Eastman

Shawn Basler AIA is a Principal at Perkins Eastman and a leader in the design of internationally recognized architectural and planning projects. With more than 17 years of experience, Mr. Basler's work has ranged from hotels and resorts, office buildings, and residential development to industrial and commercial planning and development projects. Mr. Basler frequently leads projects from initial concept, planning, and programming through technical design, offering comprehensive professional design services throughout. He has taken on this leadership role in the firm for numerous projects located throughout North America, Europe, Asia, and the Middle East. Prior to joining Perkins Eastman, Mr. Basler was a founding member of Basler Mosa Design Group. Before that, he was an Associate at Brennan Beer Gorman Architects in New York City. He is a registered architect licensed in the States of New York, New Jersey, and Missouri. He is certified by the National Council of Architectural Registration Boards (NCARB). He also holds membership with the New York chapter of the American Institute of Architects (AIA) and the American Planning Association (APA).

Mr. Basler can be contacted at 212-353-7200 or s.basler@perkinseastman.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.