Editorial Board   

Mr. West

Brian West

President, LifeStyling

Brian West heads a small staff of professionals on ground-breaking projects throughout the world. Based in Los Angeles, LifeStyling, serves high-end hospitality and residential clients nationwide. Beyond interior design, Brian also provides consultation to the Incentive and Special Event industry where he is called on by Fortune 500 and 100 clients to lend his expertise to site selection, event design and production. With a diverse Interior Architectural background, and a successful history in the Meeting, Incentive and Special Event industry, Brian oversees all aspects of design, planning, programming and project development at LifeStyling. Brian is responsible for the initial concept and assembly of specification packages, which include color palette, furniture finishes, art and artifacts. Brian adds valuable insight to each and every project with which he is involved. A comprehensive knowledge of the properties inner workings allows Brian to bring a significant amount of detail to life within his design projects, Brian easily admits that there is a great deal of trial and error involved with each project - which he believes give each project it's unique and well appreciated character. Visit the company website at http://www.lifestylingdesign.com

Mr. West can be contacted at 310-927-0821 or brianw@lifestylingdesign.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.