Editorial Board   

Ms. Henderson

Cristine Henderson

Associate, Hoefer Wysocki

Cristine Henderson  has nearly 20 years of experience managing projects in the commercial, hospitality, healthcare and civic sectors. She combines her passion for process and efficiency with her love of design to deliver high-performing buildings that enable her clients to achieve their goals.

Based in Kansas City, Ms. Henderson is currently working with major hospitality brands across the country to design new hotels that better articulate the client's brand vision. Seamless integration of her client's brand into the design is among the hallmarks of her portfolio.

Other notable projects in her portfolio include the award-winning, 80,000-sq. ft. SelectQuote Headquarters in Overland Park, Kan., the 92,000-sq. ft. U.S. Air Force Ambulatory Care Center at Lackland Air Force Base, and the 106,000-sq. ft. Leawood Justice Center in Leawood, Kan., as well as several LEED-certified projects.

As a project manager at Hoefer Wysocki, her responsibilities include direct involvement in project design during the schematic design phase through construction document production, submittal review and coordinating with contractors during construction administration, interior finish selection, detailing and coordination, and furniture selection and specification.

Ms. Henderson is a graduate of Texas Tech University where she earned her degree in Architecture. She is licensed by the American Institute of Architects (AIA), and the National Council of Architectural Registration Boards (NCARB).


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

Ms. Henderson can be contacted at 913-307-3700 or Cristine.henderson@hoeferwysocki.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.