Editorial Board   Guest Author

Ms. Sheehan

Andrea Sheehan

Principal & Art Director, Dawson Design Associates

As an interior designer and commercial artist specializing in Hospitality Design, Andrea Dawson Sheehan approaches each new assignment with the goal to create spaces that engage hotel guests both intellectually and visually. It has been her firm's mandate, that the guest experience and interaction with the hotel, be both intimate and personal.

As Principal and Art Director, she founded Dawson Design Associates in 1987. Today, with offices in Seattle and London, the firm's many creative and unique projects have won numerous national and international design awards while being widely published internationally in magazines like Vogue, Elle Decor, Wallpaper, GQ, Conde Nast, Travel and Leisure and The New York Times. Her passion has always been to open people's eyes and minds to discovering the surprise and delight of a unique and interesting visual experience. Stylish, original and often provocative, DDA projects are recognized for their creativity and originality; and proven by their success and profitability. Her notable client list includes Pebblebrook Hotels, Host International, Sunstone and LaSalle Hotels. DDA specializes in luxury and upper luxury 'Lifestyle' Brands such as Viceroy, Kimpton, W, Autograph, SBE, Curio, and Rosewood.

Ms. Sheehan attended Central Washington University where she majored in fine art and graphic design. The daughter of a professional artist, she decided early on that her future lay not in fine art itself, but in the application of the artistic design process in a commercial environment that would touch as many people as possible -- specifically the Hotel Industry.

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

Ms. Sheehan can be contacted at 206-932-3102 or andrea@dawsondesignassociates.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.