Editorial Board   Guest Author

Mr. Prifti

Michael Prifti

Managing Principal, BLT Architects

Michael Prifti is an architect of significant diversity with architectural experience in new construction and adaptive re-use projects for institutional and development clients, with single-purpose and mixed-use programs. Mr. Prifti is proficient in complex project management and taking plans from concept to completion. Mr. Prifti and BLTa recently completed the Revel Resort and Casino in Atlantic City, NJ. He led the team responsible for ensuring that all 65 architecture, design, and construction partners worked together to deliver Revel on time and within budget. Additionally, he was crucial in the design of the back-of-house facilities, making it one of the most impressive and efficient in the industry. Additionally, Mr. Prifti has extensive mixed-use experience which includes the design of DC USA, a transit-oriented retail complex in Washington, DC and the in-progress One-2-FiveLIVE a 28,000 square foot retail and entertainment complex in Harlem, NY. DC USA has revitalized an area that had seen a troubled economic environment and One-2-Five LIVE anticipates to do the same. Mr. Prifti has received a number of honors and awards, including the Thomas Ustick Walter Award in 2010, the College of Fellows of the American Institute of Architects in 2005, Architect of the Year from the Coalition of Commercial Real Estate Association in 2004 and 1999, and the Richard Upjohn Fellowship from the American Institute of Architects in 2002. He earned both his Master of Architecture and BA degrees from The University of Pennsylvania.

Mr. Prifti can be contacted at 215-563-3900 or hmt@blta.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.