Editorial Board   Guest Author

Ms. Donnally

Trish Donnally

Public Relations Manager, Perkins Eastman

Trish Donnally is the Public Relations Manager for Perkins Eastman. She has built her career on writing about and promoting inspiring design. Previously, Ms. Donnally was Regional Public Relations Director for Gensler and Director of Public Relations for ForrestPerkins.

Earlier in her career, Ms. Donnally was Editor in Chief of Washington Spaces, a design magazine owned by The Washington Post that she helped launch in 2004 to celebrate the work of talented architects and interior designers. Ms. Donnally has co-authored three books on design. The first, The New Traditional with Darryl Carter, one of Architectural Digest's Top 100, Clarkson Potter / Publishers, 2008, is in its third printing. Elle Decor named her second book, The Collected Home, also co-authored with Darryl Carter, among the Best Design Books of Winter 2012. And she co-authored Ingenue to Icon with Howard V. Kurtz, D Giles Limited, London, 2015.

Prior to that, Ms. Donnally was Fashion Editor of the San Francisco Chronicle, where she interviewed Giorgio Armani, Ralph Lauren, and Karl Lagerfeld, among others, and was honored with more than two dozen national journalism awards. She covered the runway collections in Milan, Paris, and New York for 15 years. Ms. Donnally holds a Bachelor of Science in Conservation and Resource Management from the University of Maryland.

Please visit https://www.perkinseastman.com for more information.

Ms. Donnally can be contacted at 202-239-4588 or t.donnally@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.