Editorial Board   Guest Author

Mr. Wilms

Ed Wilms

Principal, DLR Group

Ed Wilms is DLR Group's National Hospitality Design Leader. In this role he is a frequent traveler, which he parlays into research for his next hotel design. This opportunity to be the end user has helped Mr. Wilms shape his definition of the definitive guest experience. Mr. Wilms is instrumental in DLR Group's ongoing design for expansion and renovations at the Mall of America including the award-winning JW Marriott Minneapolis. He works closely with flagship brands such as Marriott, Hilton, Hyatt, Starwood and his projects include the Canopy by Hilton Minneapolis Mill District, AC Hotel Gainesville, Austin DoubleTree by Hilton, AC Hotel Grand Rapids, The Elizabeth, Marriott Autograph, and the AC Hotel San Francisco. Mr. Wilms's passion and focus to deliver the best guest experience has led him to be successful in developing numerous world-class memorable experiences to owners, developers, brands and guests to bring new hospitality venues to communities across the country. He draws on his 25 years of experience in design, planning, and project management to provide leadership on a wide range of complex large scale hotel projects. He understands the importance of engaging stakeholders in a highly collaborative design process to produce spaces that enhance the guest experience and build brand loyalty. His strong leadership and guidance creates an open and effective project team to accomplish the clients' vision. "I love that my job is different every day. Each day brings a new design problem and I love being able to work it out with the most talented group of professionals at DLR Group."

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

Mr. Wilms can be contacted at 612-977-3567 or ewilms@dlrgroup.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.