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 214-566-625 or tiffany@5gstudio.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.