Editorial Board   Guest Author

Mr. Lowe

Scott Lowe

Managing Partner & Co-Founder, 5G Studio Collaborative

Scott Lowe drives 5G's vision as an innovative, client-centered group of architects, project managers, designers and planners. He launched the firm in 2005 with partners Hoang Dang and Yen Ong, later joined by Jacob Tindall, Mike Voegtle and Rick Walker. Today, 5G has offices in Atlanta, Miami and international teams in Asia and beyond - with prestigious clients worldwide. The firm's Entertainment Division specializes in design and programming for cinema, gaming and sports, creating destinations for leading brands. The award-winning Interiors at 5G is designing space across multiple business sectors. Mr. Lowe has extensive experience designing and managing large projects for major firms. Before founding 5G, he worked for The Beck Group (formerly Urban Architecture), designing in a wide range of categories, including religious, civic, office, residential and retail. Mr. Lowe is responsible for 5G Studio Collaborative's overall business vision and development, including growth tactics and financial success. He brings an innovative approach to the design and management of key projects. His leadership skills inspire exceptional and extraordinary performance among the talented professionals who have joined the leading design and architecture practice that continues to receive iconic assignments that generate vibrant energy, economic progress and substantially important design and aesthetic contributions to communities in the US and internationally. Among the roster of assignments for the firm are the multiple-award-winning 1,000- room Dallas Convention Center Hotel; the AIA award-winning Legacy ER Urgent Care facilities in Frisco and Allen, Texas; the iconic Parkland Hospital in Dallas; Solana in Southlake, Texas; five critically acclaimed dining destinations for DRG Concepts on Main Street in Downtown Dallas, helping revitalize the urban center of this top 10 US city; the renovation of Adolphus Tower in Downtown Dallas; the AIA Atlanta and Georgia headquarter offices in Downtown Atlanta; the new Convention Center in Allen, Texas in the burgeoning business center of Collin County; and the Novotel in Phu Quoc, a 200- room resort on an island south of Vietnam; a cinema in Metro Plaza in Shanghai, China; and many residential and hospitality destinations in Jakarta and Bali, Indonesia.

Mr. Lowe can be contacted at 214-670-0050 or scott@5gstudio.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.