Editorial Board   Guest Author

Mr. Suomi

Michael Suomi

Principal and Vice President Interior Design, Stonehill & Taylor

Michael Suomi is Principal and VP of Interior Design at Stonehill & Taylor where he leads the firm's interior design practice. Mr. Suomi has an extensive background in creating unique and high-profile hospitality projects for a long list of clients including Hilton, Hyatt, Marriott, and Disney, as well as a number of independent hotel brands. His approach to design is based on the idea of developing a strong narrative for each project based on its distinct characteristics such as its history, location, and cultural significance. His design vision ensures that a close link to the concept is maintained from initial programming and planning, all the way to the smallest executional detail. Mr. Suomi leads in the area of social sustainability in design, championing the use of design's purchasing power to create jobs and lift economies. His work for hotels and restaurants has been recognized through various industry awards including the HD Awards and Boutique Design Awards. Mr. Suomi is the co-founder of Futuregreen Hospitality Forum in partnership with Interior Design Magazine, which brings together hotel brands, designers and manufacturers every year to determine and implement actionable steps for positive impact in the near future. He also serves on the Advisory Board of Radical Innovation, an annual competition that challenges the hotel industry by seeking new ideas in design and operations. His prior executive experience includes: Rockwell Group - Senior Associate, Studio Design Director; Jordan Mozer and Associates - Director of Architecture; MacEwen + Mr. Suomi - President, Director of Design.

Please visit http://www.stonehilltaylor.com for more information.

Mr. Suomi can be contacted at 212-226-8898 or email@stonehilltaylor.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.