Editorial Board   Guest Author

Mr. Astrachan

Isaac-Daniel Astrachan

Principal, Stephen B. Jacobs Group

Isaac-Daniel Astrachan, AIA LEEP AP is a Principal at the Stephen B. Jacobs Group in New York City and was the Executive Architect for the citizenM New York Bowery Hotel. He started in 1998 as the project manager for Hotel Giraffe.

Since then Mr. Astrachan has worked on many different hospitality and residential projects, including 325 Fifth Avenue, Edge in Williamsburg, 200 Lafayette Street, and Gansevoort Meatpacking and Park Avenue hotels, and 868 Lorimer on the Park. He recently completed ALTA LIC, a 43-story residential tower in Long Island City, and citizenM NY Bowery Hotel, the tallest modular hotel in the world.

As a current leader within the Architectural/Design space in New York City, Mr. Astrachan has been instrumental in bringing modular and volumetric design concepts and implementation to New York City. He currently speaks at conferences and events throughout the United States on the importance of modular design and construction in building for a better future.

Prior to joining the firm, Mr. Astrachan worked for Didier Repellin, Chief Architect and Inspector-General of historic monuments in France.

Mr. Astrachan graduated from Columbia College in 1990 and received his Master of Architecture degree from Harvard's Graduate School of Design in 1995. Originally from the village of Gordes in the south of France, and Detroit, Michigan, Mr. Astrachan resides in Battery Park City with his wife and son. He serves on the board of Downtown United Soccer Club and is a member Pier 40 Champions. He advocates for the creation of more athletic field space in the City for not for profit youth sports organizations.

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

Mr. Astrachan 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.