Editorial Board   Guest Author

Ms. McKeon

Heather McKeon

Interior Design/Studio Director, The Kraemer Group

In 2005 Heather McKeon published a list of personal goals that included the goal to join an Architectural and Design firm that was revitalizing the city of Detroit. Ms. Mckeon realized that goal that same year she joined Kraemer Design Group after receiving her Bachelor of Arts in Interior Design from Anderson University in South Carolina. Professional goals have driven Ms. Mckeon over the years to complete her National Council of Interior Design Qualification (NCIDQ), become a Leadership in Energy and Environmental Design Accredited Professional (LEED AP) and transition into the Director position of the Interior Design team. As the Director of Interiors she is responsible for the all facets of the Professional Interior Design services the firm offers including interior design and procurement services. As the Director of Interiors she plays a lead role in attracting new clients, developing design concepts and collaborating with others to deliver solutions consistent with the client organization's culture, goals and budget. Ms. McKeon leads a team of designers and project managers that speak the language of the client in a meaningful and insightful manner and work to integrate interior, architectural and graphic design into a cohesive solution. Her collective team, comprised of about fifty percent of the professional staff of the firm. It is responsible for development of functional and aesthetic design that helps boost productivity, increase sales, attract customers, or to enhance the living space of the interior of hospitality project, and for multi-family residential and commercial buildings based on client needs.

Ms. McKeon can be contacted at 313-965-3399 or heather@thekraemeredge.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.