Editorial Board   

Ms. Henderson

Cristine Henderson

Associate, Hoefer Wysocki

Cristine Henderson  has nearly 20 years of experience managing projects in the commercial, hospitality, healthcare and civic sectors. She combines her passion for process and efficiency with her love of design to deliver high-performing buildings that enable her clients to achieve their goals.

Based in Kansas City, Ms. Henderson is currently working with major hospitality brands across the country to design new hotels that better articulate the client's brand vision. Seamless integration of her client's brand into the design is among the hallmarks of her portfolio.

Other notable projects in her portfolio include the award-winning, 80,000-sq. ft. SelectQuote Headquarters in Overland Park, Kan., the 92,000-sq. ft. U.S. Air Force Ambulatory Care Center at Lackland Air Force Base, and the 106,000-sq. ft. Leawood Justice Center in Leawood, Kan., as well as several LEED-certified projects.

As a project manager at Hoefer Wysocki, her responsibilities include direct involvement in project design during the schematic design phase through construction document production, submittal review and coordinating with contractors during construction administration, interior finish selection, detailing and coordination, and furniture selection and specification.

Ms. Henderson is a graduate of Texas Tech University where she earned her degree in Architecture. She is licensed by the American Institute of Architects (AIA), and the National Council of Architectural Registration Boards (NCARB).


Please visit http://www.hoeferwysocki.com for more information.

Ms. Henderson can be contacted at 913-307-3700 or Cristine.henderson@hoeferwysocki.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences.  Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha,  kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns  creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.