Library Archives

 
Roger G. Hill

What is Practical vs. Beautiful Design? As I considered this question while preparing to write on this topic, it occurred to me that practicality is so many things when it comes to executing beautiful design. It doesn't always mean that a piece of furniture "doubles" as two. (It's a desk that also serves as a coat stand.) It doesn't even necessarily mean that every element of the design is even useful in a literal sense. READ MORE

Brian West

Having working in the Meeting and Incentive industry my comprehension of hotel design has been enriched. From the meeting planners perspective my consideration of the hotel facility was based on a properties flexability, and overall apperance. Pairing my meeting planner experience with my knowledge as a designer I am equally aware that the durability of the FF&E within a hotel property is paramount to the success of the hotel and I strive to place as much intelligently designed product within a property. In this article I bring to the forefront a few concepts designers should keep in mind when working with the operators of hotel properties. These considerations should assist in assuring that both the designer and the operator are working toward the same goal - to create spaces that achieve the greatest ROI. READ MORE

John Tess

It is an extreme example, but in the 1970s, grain silos in downtown Akron, Ohio were transformed into a Hilton Hotel. Though the example is quirky, it illustrates how hotel architecture is responding to the desire of a seemingly ever growing market of urban adventurers looking for memorable spaces. This affinity for "character" has led to the rise of boutique hotels, defined not only by size, but by design - typically historic in nature. One of the pioneers was Bill Kimpton, whose foresight created the Kimpton Group. Others leaders in the field include Ian Shrager and Andre Balazs. This affinity for character has also prompted larger projects, such as Sage Development's proposed Marriott Renaissance in a redeveloped Portland, Oregon department store which will have 330 rooms. As a result of the success of these and other pioneers, hotel developers are often on the prowl of unique opportunities, thinking about the hotel potential of transforming warehouses, office buildings, Masonic temples, train stations and more. READ MORE

Kim Hehir

We have seen an interesting evolution in hotel design over past several decades. At the beginning of the 20th century, the wealthy traveled in grand style at a leisurely pace, with vast amounts of luggage and, quite frequently, large numbers of staff. The design of the hotels that catered to them reflected that style, in size, proportion and atmosphere. The tumult of the 20s, 30s, and 40s disrupted travel patterns, but when people began traveling more consistently in the ensuing years, the look and feel of hotels changed. As travelers became more sophisticated, the demand arose for hotels with design elements that spoke of the destination; that used indigenous concepts and materials to help create a total experience. This demand for authenticity is very strong today. READ MORE

John Tess

When renovating and refurbishing, the owners of hotel properties need to think about the potential use of federal investment tax credits for historic preservation. These credits are most typically found in the context of a "soup-to-nuts" building rehabilitation, that is, those occasions when a property is adapted to hotel use. However, the use of these tax credits need not be defined in such narrow context. Without thinking about it, owners may well leave money on the table. Tax credits need to be distinguished from tax deductions. An income tax deduction lowers the amount of income subject to taxation. A tax credit, however, lowers the amount of the tax owed. In general, a dollar of tax credit reduces the amount of income tax owed by one dollar. The federal government offers tax credits for the rehabilitation of older buildings... READ MORE

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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.