Editorial Board   Guest Author

Ms. Forrest

Deborah Forrest

President, ForrestPerkins

An internationally-recognized leader in luxury hospitality design, Deborah Forrest, FASID, ISHC, leads the highly creative and technically accomplished team of professional designers, architects, and administrators who comprise ForrestPerkins, a distinct design studio of Perkins Eastman. Ms. Forrest has been an industry leader in hospitality design throughout her career, which spans more than 35 years. From work early in her career on such acclaimed hotels as The Empress Hotel in Victoria, British Columbia for Canadian Pacific Hotels and Resorts, now Fairmont Hotels and Resorts, she began focusing on landmark and luxury hotels. More recently, Hilton selected Ms. Forrest to create the design story and branding guide for its Waldorf Astoria brand. With her design agility, she is equally as comfortable designing contemporary properties as classic and has led the firm in many successful modern hotel, multi-residential, and high-end single family projects. In 1986, Ms. Forrest established Deborah Lloyd Forrest Associates. As she built a portfolio of exceptional projects, she became recognized for her extraordinary color sense and interpretation of timeless luxury for discerning hospitality clients. She built her firm's reputation for lasting design and detail supported by thorough documentation and a rigorous attention to clients' budgetary goals and schedules. In 1998, Ms. Forrest co-founded ForrestPerkins as a dynamic design practice dedicated to providing exceptional, fully-integrated design services to the owners and operators of luxury hotels and resorts. Ms. Forrest served on the board of directors of the American Society of Interior Designers (ASID) and on the Board of Trustees of the ASID Foundation. In 2000, the ASID elected her a Fellow of the society. In 2004, ASID designated her as Designer of Distinction for the outstanding contribution her work has made to the profession of Interior Design. Also in 2004, *Hospitality Design Magazine* elected Ms. Forrest to its prestigious Platinum Circle to honor her design leadership. On January 1, 2016, ForrestPerkins joined forces with Perkins Eastman, one of the top design and architecture firms in the world with almost 1,000 employees in 15 locations around the globe.

Ms. Forrest can be contacted at 214-953-2210 or dforrest@forrestperkins.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.