Editorial Board   

Ms. Williams

Soy Williams

President, Soy Williams Consulting, Inc.

Soy Williams is a registered architect with more than 25 years of experience in disability related issues. Ms. Williams specializes in accessibility requirements of federal civil rights laws as well as model, state and local accessibility codes and standards. Ms. Williams became involved in the revisions to the Americans with Disabilities Act (ADA) accessibility guidelines in 1993 and was appointed by President William Jefferson Clinton to the U.S. Architectural and Transportation Barriers Compliance Board (the U.S. Access Board) in 2000. During her tenure she saw the completion of the revisions to the ADA guidelines. These guidelines are now the U. S. Department of Justice 2010 requirements for accessible buildings and facilities. She was also instrumental in shaping accessibility provisions of the International Building Code and its three legacy codes and served on numerous committees of model code organizations. She continues her involvement in development, application and interpretation of federal, state and local accessibility requirements. Ms. Williams brings unique experience and understanding to provide accessibility consulting services to private and public entities throughout the United States.

Ms. Williams can be contacted at 305-238-9740 or soy@soywilliamsconsulting.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.