Editorial Board   

Mr. Adams

Lawrence Adams

Principal, ForrestPerkins

Lawrence Adams, AIA, Principal of Perkins Eastman and its luxury hospitality design affiliate ForrestPerkins, is a global authority on hotel and resort design.

Mr. Adams co-authored Hotel Design, Planning and Development with Richard Penner and Stephani Robson. It followed the original 422-page edition of Hotel Design, Planning and Development, often referred to as the "bible" of hotel design, which Mr. Adams co-authored with Walter Rutes and Richard Penner, and which was published in 2001. Both tomes were written for architects, designers, developers and hotel executives as comprehensive and professional guides for hotel and resort design and development.

Mr. Adams served as adjunct faculty at New York University for nine years teaching Master's Degree courses on Hotel Design and Development.

Mr. Adams has managed and directed the design of large-scale development projects at major architectural and planning firms for the past 40 years. Among his large-scale mixed-use projects are Yerba Buena Master Plan in San Francisco, CA, Hunters Point in Queens, NY, and Federal City in New Orleans, LA. His most significant hospitality design projects include the New York Four Seasons Hotel, the Chambers Hotel in New York, and The London NYC, Manhattan's first all-suite hotel.

Mr. Adams also directed the architectural design for the addition and rebranding of the Westin Ft. Lauderdale Beach Resort Hotel. Most recently, he directed the design of the adaptive reuse of an iconic mid-century high-rise for the 326-room Westin Dallas Downtown Hotel, which opened in 2015.

Mr. Adams' significant non-hospitality projects include the Czech Mission to the United Nations in New York, Poydras Home Senior Living Community in New Orleans, and the National Headquarters of the Marine Corps Forces Reserve also in New Orleans.

Mr. Adams is based in Perkins Eastman's Dallas office, is a registered architect in several states including Texas, New York, Massachusetts, Florida, Mississippi, and Louisiana, Pennsylvania, and the District of Columbia.

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

Mr. Adams can be contacted at +1 21495322101115 or ladams@forrestperkins.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.