Editorial Board   Guest Author

Mr. Jacobs

Stephen Jacobs

President & Founder, Stephen B. Jacobs Group P.C.

As a founder and president of The Stephen B. Jacobs Group, Stephen B. Jacobs sets the benchmark for the quality of design for which the firm is noted. He takes a hands-on interest in all of the firm's commissions, establishing the design direction and personally guiding the staff to ensure that the finished project meets the client's needs.

Prior to founding his own firm, Mr. Jacobs was employed at Whittlesey, Conklin and Rossant, where he was a designer and planner on several large-scale projects, including the development of the planned community of Reston, VA. Mr. Jacobs earned his bachelor's and master's degrees in architecture from Pratt Institute in 1963 and 1965, respectively. An early advocate of using obsolete buildings as a housing resource, Jacob's "sensitive renovation" projects have become textbook examples of how to develop the highest economic potential of an existing building while, at the same time, preserving its architectural and historic significance.

In the past decade, Mr. Jacobs, along with Andi Pepper, his frequent collaborator and affiliate interior designer, have become one of the most sought-after teams in hospitality industry. Their super-hip designs for The Library and Giraffe Hotels, followed by the stunning success of the Gansevoort in the Meatpacking District in New York, has led to tremendous recognition in the national press, as well as to more commissions throughout North America. In addition to his professional practice, Mr. Jacobs lectures extensively on architectural design and preservation subjects. He has been a guest lecturer and critic at Columbia University, City College, New York Institute of Technology, the Real Estate Institute of New York University and the Pratt Institute. He has won many awards and been the recipient of many honors in real estate, construction and design.

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

Mr. Jacobs can be contacted at +1 212-421-3712 or contactus@sbjgroup.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.