Editorial Board   Guest Author

Mr. King

Tim King

Design Director, Luxlo

Tim King is the principal designer for Luxlo, a luxury London-based residential developer, which is now making its first foray into Beverly Hills. Mr. King has collaborated with some of most iconic innovators and trendsetters in the hospitality and lifestyle space and recently completed a total redesign of Mosaic Hotel.

Through his diverse experience in all aspects of architecture, design, space planning and project management, Mr. King has developed the distinct daring style he is best known for today—bold interiors that strike a playful balance between the classic and the contemporary.

Born and raised in West London, Mr. King's family was always involved in real estate, hence his early inspiration. He attended boarding school, where he received a well-rounded education. During summers and holidays, he traveled extensively with his family, taking in arts & architectural experiences from around the world.

Inspired by his travels, Mr. King went on to study interior architecture at Brighton University before securing a job with Northacre, a high-end development firm in London. During this time, he worked on prestigious projects from large residential homes to several projects in Dubai, a palace in Riyadh and a 55-meter Super yacht built in Holland.

After 12 years, Mr. King took his current position for Luxlo, where he has now served as the design director for five years. Among Luxlo's most notable achievements are 77 MAYFAIR, an iconic residential development in Central London, which has achieved record prices and the recent redesign of Mosaic Hotel in Los Angeles.

Please visit www.l-design.com for more information.

Mr. King can be contacted at 442036644035 or tim@luxlo.co.uk

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.