Editorial Board   Guest Author

Ms. Tukan

Randa Tukan

Senior Vice Principal & Director of Interiors, HOK

Randa Tukan, leading the Hospitality, Retail and Residential Commercial Interiors practice at HOK Toronto, brings more than 25 years of experience in interior architecture and design, both in Canada and around the world.  Her expertise extends far beyond the world of interiors, encompassing architecture, urban planning, landscape, economics, branding and graphics. Her design vision is a fully integrated one, ensuring that the expectations of the client and the market are met and enhanced. As a director of interiors, she uses design to advance clients' branding and market positioning.

 

Ms. Tukan's client list includes many of the world's best-known hotel brands: InterContinental, Marriott, Delta, Renaissance, Shangri-La, Hyatt, and Hilton. Her projects have won numerous design awards and accolades. In 2016, the HOK Toronto interiors team, which she overseas, spearheaded the award-winning proposal, the Driftscape, which received the Radical Innovation Award. The coveted, annual award is juried by global hospitality industry influencers, leaders as well as operators and developers and selected by an audience of designers, architects and hoteliers.

Ms. Tukan holds a Master of Liberal Arts degree in Fine Arts and a Post-Graduate Certificate of Special Studies in Management and Administration, both from Harvard University, and a Bachelor of Fine Arts in Interior Design from the Maryland Institute College of Art.

She is a member of the advisory board for Humber College interior design program, a site visitor for the Council of Interior Design Accreditation (CIDA), and has taught at the Ontario College of Art. Ms. Tukan is fluent in English, French and Arabic.

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

Ms. Tukan can be contacted at 416-342-7201 or randa.tukan@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.