Editorial Board   Guest Author

Ms. Kreyling

Anna Kreyling

Interior Designer, Baskervill Hospitality Studio

As an interior designer in Baskervill's award-winning hospitality studio, Anna Kreyling, NCIDQ, has led ground up, prototype, and substantial renovation projects for select service, full service, and boutique brands—including numerous jobs for Marriott International, Hilton, IHG, and Hyatt—to name a few. Previously in-house at an esteemed ownership group, Ms. Kreyling leverages her diverse experience to translate brand ethos into physical spaces that both delight guests and contribute to hoteliers' bottom line.

Her early background in studio art and photography gives her an eye for framing dynamic experiential designs where balance is her most important success metric. From understanding the psychology of how guests use intimate spaces such as guestrooms, to dissecting the best ways to foster larger gatherings in public spaces—people and purpose are at the heart of Ms. Kreyling's design philosophy.

Form and function are equals in Ms. Kreyling's eye: beauty must be durable, and spaces should be intuitive so guests can navigate with confidence, all without losing the unexpected touches that make people want to explore and discover. Eager to build on vision and hungry to leverage untapped potential, Ms. Kreyling tends to listen more than talk, examining what makes the most sense holistically for a specific ownership group, brand, guest, and envisioned site for the property. To her, design is a team sport that's best played when perspectives and personalities collide under a unified desire to give guests genuine "wow" moments.


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

Ms. Kreyling can be contacted at +1 804-343-1010 or akreyling@baskervill.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.