Editorial Board   Guest Author

Mr. Inman

Gary Inman

Vice President Hospitality, Baskervill

Nationally recognized for his designs that embody innovation and the best of the past, Gary Inman, Allied ASID, has successfully merged his lifelong appreciation of beauty with a deep understanding of architecture and antiquities. As Vice President of Hospitality, Mr. Inman leads the boutique and luxury segments of Baskervill's growing Hotels + Resorts segment. He is an award-winning designer, author, and professional speaker whose work has been published in Boutique Design, Hotel Design, The Washington Post, Southern Accents, Traditional Homes, Fine Interiors, Home & Design and many others and counts eighteen ASID-IIDA awards to his name. The foundation of his design ethos comes from a dynamic interaction with and understanding of his clients. He adds to this his knowledge of historic design solutions garnered from post-graduate degrees in art history & architectural history, an appreciation of fine craftsmanship and lessons learned over more than two decades of practice. A member of The Society of Architectural Historians, The Hospitality Industry Network, and the American Society of Furniture Design, Mr. Inman is also a former High Point Market Style Spotter, editor of The Art of Fine Living, and serves on the board of Southern Innkeepers, America's first lodging association. He recently joined the board of the Bienenstock Furniture Library in High Point, North Carolina. He holds a Bachelor of Science in Textile and Interior Design from UNC Greensboro, Masters of Art History from Virginia Commonwealth University, and was a PhD Candidate in Architectural History at the University of Virginia. This fall, Mr. Inman moderates the panel discussion “Achieving the Local and Authentic in a Global Market” panel discussion at High Point Market's Hospitality at Market.

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

Mr. Inman can be contacted at 803-343-1010 or ginman@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.