Editorial Board   

Ms. Hyde

Felicia Hyde

Principal & Lifestyle Studio Director, H. Hendy Associates

As Design Director of the Lifestyle Studio at H. Hendy Associates, Felicia Hyde brings 33 years of in-depth interior architecture experience to her client engagements. She is an award-winning interior architect, having won the prestigious CoreNet Global REmmy Award for her work on the Goodman Birtcher headquarters in Irvine, Calif., as well as top honors in the IIDA Calibre Award category of Leisure and Entertainment for the ICIS Apartment Homes in Glendale, Calif.

Ms. Hyde is passionate about designing and creating memorable spaces that are indicative of her clients' vision and brand.

Acknowledged by industry leaders and an honoree of multiple awards and recognition for her designs, Ms. Hyde has spent the past decade focusing on the ever-evolving multifamily world, applying her deep-rooted experience in corporate and residential interior design to create solutions that are stimulating and deliver on clients' business objectives. She draws inspiration from style trends not only in architecture but in fashion, nature and through her travels.

Prior to H. Hendy Associates, Ms. Hyde served as senior designer at Gensler, Carrier Johnson +CULTURE, HOK, DSR Design, Inc. and Ridgway Associates. Hyde graduated from Woodbury University with a Bachelor of Science in Interior Design and a minor in Business. She also earned an Associate of Arts degree in General Education and Fine Art from Pasadena City College.

Ms. Hyde's published work has been featured in leading publications within the interior architect and design industry, including Interiors Magazine, ASU, Corporate Interiors, Interior Design Magazine, Floor Covering Weekly, Contract Magazine and Multi-Housing News.

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

Ms. Hyde can be contacted at +1 949-851-3080 or fhyde@hhendy.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.