Editorial Board   Guest Author

Mr. Kavanagh

Matt Kavanagh

Senior Project Manager, JN+A

Matthew Kavanagh is Senior Project Manager with JN+A. He has more than fifteen years of professional architectural experience, with extensive experience in the hospitality industry.

Mr. Kavanagh has been with JN+A for eleven years where he serves as an architectural project lead and has participated in all phases of design for ground up, renovated, and repositioned hotels and resorts.

Mr. Kavanagh serves as a main liaison between the Client and the architectural team. He has significant experience in programming and conceptual design, designing over 400 hotels over the last 5 years for several hotel brands. Some of his recent projects include the ground-up Cambria Suites in Phoenix-Desert Ridge, Arizona; The Mayflower Hotel public space renovation in Washington, DC; Hilton Hotel in Christiana, DE; Hampton Inn Logan Airport in Revere, MA; Cambria Suites in Pittsburgh, PA; EVEN Hotel in Norwalk, CT; and the upcoming Cambria Suites in Morristown, NJ.

Prior to joining the JN+A team, he was a Job Captain for a Washington, D.C.-based firm that worked in the hospitality and residential sectors. During this time, he developed a solid foundation in design for the hospitality industry, working extensively with Choice Hotels and Cambria Suites on prototype development, local model rooms, and hotel projects. He also helped to commence and found the firm's green initiative.

Mr. Kavanagh's other experience includes design for senior living communities, multi-family projects, residence halls, and commercial projects. Mr. Kavanagh earned his Bachelor of Science and Masters of Architecture degrees at The Catholic University of America and is a LEED Accredited Professional.

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

Mr. Kavanagh can be contacted at +1 301-670-1635 or mkavanagh@nehmer.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.