Fashion, Flexibility drive hotel design trends
First, it is easy to see that this article concerns the new trends in hotel industry, especially in Design hotels. As Faith Taylor (Vice President of Innovation & Product development for Wyndham brand Hotels and Resorts) said: “it’s all about the customer a great experience”. Indeed, it is interesting to see that most of people begin to come in properties to live an amazing and fantastic story. For example, we can mention the Poseidon Undersea Resort located in Fiji islands. Accessible by elevator and nestled in the crystal clear cerulean waters of a 5000 acre Fijian Lagoon, Poseidon Undersea Resort is the world’s first seafloor resort and the only place where you can spend the night 40 feet underwater in incomparable luxury. You live with dolphins, fishes, and beautiful animals in the sea.
Second, the notion of lounge spaces and welcome centres is very popular. The Murano Urban Resort located in Paris suggests to its customers to have some time in the famous Chesterfield just near the chimney in the wall. Today, the trends are the need to balance technology and personal service, reconciling design innovations with brand consistency; current reserve levels for replacement, and the continued outsourcing in food and beverage facilities. At present, we are agreed that one of the toughest challenges facing hoteliers is in how to balance advances in technology with personal service. While hoteliers agree that personal recognition remains a hallmark of hospitality, some opined that technology is about to trump personal interaction, especially at check-in and check-out. In the meantime, we are agreed that the high occupancies and stagnant ADR’s of the last two years have resulted in greater wear and tear on properties but insufficient reserves being put aside. The industry standard of 3/4% percent of revenues is unlikely to be sufficient as properties age and designs become more sophisticated. Some panelists suggested that 6/7% of revenues is a more realistic level for reserves.
More developers who allocate space for a restaurant are turning over concept and design to a restaurateur and restaurant-design specialist. Some of these designers have followings of their own, much as chefs do, which can add to a hotel’s cachet as well as its bottom line through participation in restaurant revenues.
First, it is easy to see that this article concerns the new trends in hotel industry, especially in Design hotels. As Faith Taylor (Vice President of Innovation & Product development for Wyndham brand Hotels and Resorts) said: “it’s all about the customer a great experience”. Indeed, it is interesting to see that most of people begin to come in properties to live an amazing and fantastic story. For example, we can mention the Poseidon Undersea Resort located in Fiji islands. Accessible by elevator and nestled in the crystal clear cerulean waters of a 5000 acre Fijian Lagoon, Poseidon Undersea Resort is the world’s first seafloor resort and the only place where you can spend the night 40 feet underwater in incomparable luxury. You live with dolphins, fishes, and beautiful animals in the sea.
Second, the notion of lounge spaces and welcome centres is very popular. The Murano Urban Resort located in Paris suggests to its customers to have some time in the famous Chesterfield just near the chimney in the wall. Today, the trends are the need to balance technology and personal service, reconciling design innovations with brand consistency; current reserve levels for replacement, and the continued outsourcing in food and beverage facilities. At present, we are agreed that one of the toughest challenges facing hoteliers is in how to balance advances in technology with personal service. While hoteliers agree that personal recognition remains a hallmark of hospitality, some opined that technology is about to trump personal interaction, especially at check-in and check-out. In the meantime, we are agreed that the high occupancies and stagnant ADR’s of the last two years have resulted in greater wear and tear on properties but insufficient reserves being put aside. The industry standard of 3/4% percent of revenues is unlikely to be sufficient as properties age and designs become more sophisticated. Some panelists suggested that 6/7% of revenues is a more realistic level for reserves.
More developers who allocate space for a restaurant are turning over concept and design to a restaurateur and restaurant-design specialist. Some of these designers have followings of their own, much as chefs do, which can add to a hotel’s cachet as well as its bottom line through participation in restaurant revenues.
The following trends in lodging design can be identified as follows:
* Co-branding will continue, whether with personalities and brands from the fashion industry or retail brands that have synergies with the hotel.
* Rooms may get narrower again, because of advances in technology such as the flat screen TVs. Conversely, guests want the beds to be bigger, and bathrooms to be spacious.
* The shift away from the bathtub continues, making much more flexible bathroom layouts possible.
* Energy costs are increasing rapidly, making technologies such as a single point of energy control in the room more attractive for North American projects.
* Pressure is coming for LEED (Leadership in Energy and Environmental Design) certification for new construction. The market base is concerned about environmental issues, and owners and operators will need to respond.
* Designing in 3D is getting more and more practical given the latest software, but this approach increases concerns about accuracy in construction drawings.
* Rebuilding in the wake of Hurricane Katrina will probably push labor, drywall, and lumber costs up 10-15 percent across the board.
As a conclusion, it is good to talk a little bit about the nature aspect. Indeed, most of the time in design places, you can hear birds’ noises or sea waves in order to create a perfect atmosphere and especially to relax you. The key of success is here: great decors, original concepts and excellence of service.
posted by Hugues at 7:51 PM
0 Comments:
Post a Comment
<< Home