Editorial Board   Guest Author

Ms. Axner

Tiffany Axner

Interior Design, 5G Studio Collaborative

Tiffany Axner has been affiliated with the interior design community for over 7 years while working with a variety of commercial, residential, and hospitality design clientele. Her experience spans from high-end residential projects, multiphase commercial renovations due to ADA compliance's, to the re-design and preservation of a historical landmark. Ms. Axner is responsible for working directly with all personal and professional clients, creating functional designs and developing solutions to meet a diversity of needs. As a previous partner of her own firm, Ms. Axner provides a thorough understanding of the owners' needs while maintaining schedule, budgets, contractor, and consultant expectations. Ms. Axner has a passion for creating relaxed, on-trend, modern spaces that are truly spectacular. Using the combination of classic design components in contrast with the newest products and technology, Tiffany produces innovative interiors that have a timeless quality.

Ms. Axner can be contacted at 214566625 or tiffany@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.