Editorial Board   Guest Author

Ms. Lopez

Patricia Lopez

Associate & Senior Interior Designer, Baskervill

Patricia Lopez, LEED AP ID+C is an associate and senior interior designer in Baskervill's award-winning hospitality studio. Born and raised in Medellín, Colombia, Ms. Lopez's engaging and happy personality lends itself well to a career in the hospitality industry, where she enjoys collaboration and creating strong relationships that extend beyond the office. Her Latin culture has had a strong influence on her personal design aesthetic, which draws heavily on her homeland, blending bright pops of color in selective, intentional ways in her work. A graduate of Virginia Commonwealth University, Ms. Lopez holds a B.F.A. in Interior Design and has been working to help clients achieve their design goals for the past ten years. Her creative sensibility and talent for innovative design has been recognized with an International Interior Design Association Virginia Chapter Honorable Mention Award and interviews with a number of leading national industry publications, including Lodging Magazine, Hotel Management, and Hospitality Design. Known for her unique and inspired artwork selections and custom carpet designs, Ms. Lopez's recent work on the conversion of the Aloft Washington National Harbor into the AC Hotel Washington DC at National Harbor—only the third AC Hotel to open in the States—garnered rave reviews. Ms. Lopez's portfolio also includes the award-winning Hyatt Dulles Executive Meeting Center, the recently completed San Francisco Marriott Airport Waterfront guestrooms renovation, The Equinox Golf Resort & Spa, and the Napa Valley Marriott Hotel & Spa, which is currently in design. Ms. Lopez lives in Richmond, Virginia with her family.

Please visit www.baskervill.com for more information.

Ms. Lopez can be contacted at 804-343-1010 or plopez@baskervill.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.