Editorial Board   Guest Author

Ms. Hart

Christina Hart

Senior Principal / Director of Hospitality Interiors, HOK New York

Christina Hart has honed a niche in designing signature restaurants, premier spas and upscale luxury suites and hotels. She has overseen the renovation of the historic Hotel du Parc in Switzerland for Kempinski; The Fairmont Oman Resort in the Persian Gulf; select spaces of the world renowned Waldorf Astoria in New York as well as design renovations and new builds four- and five-star hospitality projects in the U.S. and around the world. Ms. Hart's diverse roster of projects also includes completing corporate interiors for: Nestle Waters North America, Merrill Lynch, Met Life and Morgan Stanley during her tenure at both Haverson Architecture & Design and WBTL. Recent work includes: a refresh of the Asiate Restaurant, renovating the One Bedroom Suites and concept and design of the penthouse space, Suite 5000, all at the Mandarin Oriental New York; select spaces at the Statler Hotel of Cornell University; and the InterContinental Hotel at the Texas Medical Center in Houston. Ms. Hart's re-design of the Al Faisaliah in Riyadh, Saudi Arabia will open in 2017. The premier resort, which was built a decade ago by Lord Norman Foster, is located in a towering skyscraper and celebrated as one of Riyadh's most impressive properties, catering to discerning business and international visitors. Her launch of the first Melia Hotel in North America earned a Gold Key Award in 2012. A frequent lecturer and panelist, she has spoken at Cornell's Center for Hospitality Design Research Roundtable at the Cornell Hotel School. Ms. Hart holds a B.S. in Design & Environmental Analysis from Cornell University. Prior to BBG-BBGM's merging with HOK, she was an Interiors Partner.

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

Ms. Hart can be contacted at 646-385-7653 or christina.hart@hok.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.