Editorial Board   Guest Author

Mr. Lee

Scott Lee

President & Principal, SB Architects

With over 20 years of design experience, Scott Lee provides the firm with senior leadership and design talent, specializing in hotel, resort, recreational and mixed-use projects. As president and principal, he plays a leading role in determining the firm's long-term mission, direction and goals.

Mr. Lee's active role in business development and marketing has been a driving force in the company's successes and its emergence as a force in the hospitality industry. Mr. Lee brings a singular passion to SB Architects. His favorite phrase is, "it's all architecture, all the time," which comes as no surprise to anyone who knows him. "Passionate" and "driven" are the two words most often used to describe him, and architecture is woven into every aspect of his life.

Although he always loved to draw and build, it wasn't until the ripe age of 10 that Mr. Lee settled on architecture as a profession. Growing up in Foster City, California, everything was under construction. Mr. Lee's mother used to take him and his brother James to construction sites to collect building debris, which they would bring home and use to create their own projects.

Mr. Lee's passion for architecture continued at Cal Poly[as an architecture major] when he was 17 and never deviated from his focus. He supplemented his education with part-time work with local architects and developers.

Mr. Lee was also awarded a scholarship and attended University in Bath, England to both study architecture and represent the Rotary Foundation as an ambassador of goodwill. After graduating, he continued on with his career in architecture.


Please visit http://www.sb-architects.com for more information.

Mr. Lee can be contacted at +1 415-673-8990 or slee@sb-architects.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.