Restaurant design | KRG Hospitality

A young male chef preparing a dish in a clean, modern commercial kitchen

July 24, 2024by David Klemt David Klemt No Comments

Top Kitchen Design Trends of 2024

Top Commercial Kitchen Design Trends of 2024

by Nathen Dubé

Commercial kitchen design continues to evolve, driven by advancements in technology, an emphasis on sustainability, and the need for efficiency and flexibility.

The latest trends reflect these priorities, offering solutions that enhance both functionality and aesthetics in professional kitchens.

This article explores the top commercial kitchen design trends of 2024, highlighting their benefits and offering practical implementation tips. Going further, I also include real-world examples of successful trend adoption.

1. Sustainability and Eco-friendly Practices

Sustainability is at the forefront of commercial kitchen design in 2024.

Restaurants and foodservice operators are increasingly adopting eco-friendly practices. Key reasons include reducing their environmental footprint, and meeting consumer demand for responsible business practices.

Key Trends

Energy-efficient appliances: The use of ENERGY STAR-rated appliances that consume less energy, and reduce operational costs.
Sustainable materials: Incorporating materials like recycled steel, reclaimed wood, and eco-friendly countertops.
Waste reduction systems: Implementation of composting and recycling systems to manage waste more effectively.

Benefits

Reduce operational costs through lower energy consumption.
Enhance brand reputation by demonstrating a commitment to sustainability.
Meet regulatory requirements and green certification standards.

Implementation Tips

Choose ENERGY STAR appliances: Invest in appliances that are certified for energy efficiency to cut down on utility costs, and reduce environmental impact.
Incorporate sustainable materials: Opt for materials that are durable and have a lower environmental impact, such as recycled or reclaimed materials.
Implement waste management systems: Set up composting and recycling systems to manage kitchen waste efficiently.

Client Story

A farm-to-table restaurant I worked with revamped their kitchen to include energy-efficient appliances, reclaimed wood decor, and a comprehensive waste management system.

These changes not only reduce their operational costs but also enhance their brand’s commitment to sustainability, attracting environmentally-conscious customers.

2. Smart Kitchens and Technology Integration

Technology is transforming commercial kitchens, making them more efficient, safer, and easier to manage.

Smart kitchens equipped with advanced technology are becoming the norm in 2024.

Key Trends

Smart appliances: Ovens, refrigerators, and dishwashers that can be monitored and controlled remotely.
Automated inventory systems: Systems that track inventory levels in real-time, reducing waste and ensuring timely reordering.
Kitchen management software: Software that integrates scheduling, task management, and equipment maintenance.

Benefits

Enhance operational efficiency, and reduces labor costs.
Improve food safety, and quality control.
Streamline inventory management, and reduces waste.

Implementation Tips

Invest in smart appliances: Choose appliances that offer remote monitoring and control capabilities for better efficiency and oversight.
Use automated inventory systems: Implement inventory management software to keep track of stock levels, and reduce food waste.
Adopt kitchen management software: Integrate software solutions that help manage kitchen tasks, staff schedules, and maintenance routines.

Client Story

A high-volume catering QSR company integrated smart kitchen technology, including smart ovens and automated inventory systems.

The approach allows them to monitor cooking processes remotely, optimize their inventory management, and streamline operations. The result is significant cost savings, and improvements to service quality.

3. Flexible and Modular Kitchen Designs

Flexibility and adaptability are key considerations in modern commercial kitchen design.

Modular kitchens that can be easily reconfigured to meet changing needs are becoming increasingly popular.

Key Trends

Modular equipment: Equipment that can be moved and reconfigured as needed.
Multi-functional spaces: Areas that can serve multiple purposes, such as prep stations that double as serving counters.
Open kitchen concepts: Designs that promote transparency and interaction with customers.

Benefits

Adapt to changing menu requirements and operational needs.
Maximize space utilization and efficiency.
Enhance the dining experience by promoting transparency.

Implementation Tips

Choose modular equipment: Invest in equipment that can be moved and reconfigured easily to suit different needs.
Design multi-functional spaces: Create areas that can serve multiple purposes to maximize space efficiency.
Consider open kitchen designs: Implement open kitchen concepts to enhance customer interaction and experience.

Client Story

A fast-casual restaurant redesigned their kitchen to incorporate modular equipment and multi-functional spaces. This flexibility allows the operator and their team to adapt to menu changes easily.

In addition, the change increases functional space, and streamlines their operations, leading increases in efficiency and customer satisfaction.

4. Enhanced Food Safety and Sanitation

Food safety and sanitation are paramount in commercial kitchens.

In 2024, new design trends are focusing on creating hygienic environments that minimize contamination risks.

Key Trends

Touchless technology: Faucets, dispensers, and doors that operate without physical contact.
Sanitization stations: Dedicated areas for handwashing, and sanitizing equipment.
Antimicrobial surfaces: Use of materials that resist bacteria, and are easy to clean.

Benefits

Reduce the risk of foodborne illnesses.
Meet health and safety regulations.
Enhance the overall cleanliness of the kitchen.

Implementation Tips

Install touchless technology: Implement touchless faucets, dispensers, and entry systems to reduce contamination risks.
Create sanitization stations: Designate areas specifically for handwashing, and sanitizing tools and equipment.
Use antimicrobial surfaces: Choose materials that are resistant to bacteria, and easy to clean for work surfaces and high-touch areas.

5. Ergonomic and Worker-friendly Designs

Ergonomic designs that prioritize the well-being and efficiency of kitchen staff are gaining traction.

These designs focus on reducing physical strain, and improving workflow.

Key Trends

Ergonomic workstations: Adjustable workstations that reduce strain and fatigue.
Improved ventilation systems: Systems that provide better air quality, and reduce heat stress.
Ample lighting: Sufficient and well-placed lighting to reduce eye strain and enhance visibility.

Benefits

Increase staff productivity, and job satisfaction.
Reduce the risk of workplace injuries.
Enhance the overall efficiency of kitchen operations.

Implementation Tips

Design ergonomic workstations: Invest in adjustable workstations that can be tailored to individual needs.
Improve ventilation: Ensure your kitchen has effective ventilation to maintain air quality, and reduce heat.
Enhance lighting: Use ample and strategically placed lighting to improve visibility, and reduce strain.

Client Story

A large-scale restaurant redesigned their kitchen to include ergonomic workstations and improved ventilation.

These changes have resulted in a more comfortable and efficient working environment, leading to higher staff morale and productivity.

Address Your Kitchen’s Design

The commercial kitchen design trends of 2024 reflect a focus on sustainability, technology integration, flexibility, food safety, and ergonomics.

These trends not only enhance the functionality and efficiency of commercial kitchens but also address the growing demands for environmentally responsible and worker-friendly environments.

Are you ready to transform your commercial kitchen with these cutting-edge trends? Contact us today to learn how we can help you implement these designs and create a kitchen that meets the demands of modern culinary operations.

Image: Rene Terp via Pexels

July 17, 2024by David Klemt David Klemt No Comments

The Future of Commercial Kitchens, Part 2

The Future of Commercial Kitchens: Equipment Evolution

by Nathen Dubé

In the realm of commercial kitchens, equipment plays a crucial role in shaping culinary practices and ensuring operational efficiency.

The evolution of kitchen equipment has significantly impacted how food is prepared, cooked, and served, transforming the culinary landscape.

This article, part two to yesterday’s post, delves into the essential role of equipment in modern commercial kitchens. I’ll explore the evolution of kitchens and equipment, impact on culinary practices, and real-world examples from my KRG Hospitality projects.

Evolution of Kitchen Equipment

The journey of kitchen equipment from rudimentary tools to sophisticated technology reflects the advancements in culinary arts, and the increasing demands of the hospitality industry.

Early Tools and Techniques

In the early days, commercial kitchens relied on basic tools such as open flames, cast iron pots, and hand-forged knives. These tools required significant manual labor and skill, with chefs relying heavily on their expertise to produce consistent results.

The focus was primarily on the chef’s craftsmanship, as equipment offered limited assistance.

Industrial Revolution

The industrial revolution marked a significant turning point, introducing mechanization and standardization to kitchen equipment. Innovations such as gas stoves, steam ovens, and mechanical mixers began to appear, increasing efficiency and consistency.

These advancements allowed for larger-scale operations, and laid the foundation for modern commercial kitchens.

Technological Advancements

The late 20th and early 21st centuries saw rapid technological advancements in kitchen equipment.

The introduction of electric and induction cooktops, convection ovens, and computerized appliances revolutionized culinary practices. Equipment became more reliable, versatile, and capable of performing complex tasks with precision.

Modern Innovations

Today, the integration of smart technology and sustainability features has further transformed commercial kitchens.

From energy-efficient appliances to automated inventory systems and advanced cooking devices like sous vide machines, modern kitchen equipment is designed to enhance efficiency, consistency, and environmental responsibility.

Impact on Culinary Practices

The evolution of kitchen equipment has profoundly impacted culinary practices, influencing everything from food preparation to presentation.

Increased Efficiency and Consistency

Modern kitchen equipment is designed to streamline operations and ensure consistent results.

Appliances such as combi ovens, which combine steam and convection cooking, allow chefs to achieve precise control over cooking processes, resulting in perfectly cooked dishes every time. This consistency is crucial in maintaining high standards and meeting customer expectations in the hospitality industry.

Enhanced Food Safety

Advancements in kitchen equipment have also improved food safety standards. Equipment like blast chillers rapidly cool food, reducing the risk of bacterial growth and ensuring compliance with health regulations.

Additionally, touchless technology like automated faucets and soap dispensers minimize the risk of cross-contamination, creating a safer kitchen environment.

Sustainability and Cost Savings

Energy-efficient appliances and waste-reduction systems have become essential components of modern commercial kitchens.

Induction cooktops, for example, are not only faster and safer but also more energy-efficient than traditional gas or electric stoves.

Implementing waste management systems, such as composting and recycling, helps reduce environmental impact and can lead to significant cost savings.

Versatility and Creativity

Modern equipment has expanded the possibilities for culinary creativity. Tools like sous vide machines and smoking guns allow chefs to experiment with new techniques and flavors, pushing the boundaries of traditional cooking methods.

This versatility enables chefs to innovate and offer unique dining experiences that set their establishments apart.

Essential Kitchen Equipment in Modern Commercial Kitchens

Combi Ovens

Combi ovens are a staple in modern commercial kitchens due to their versatility and precision. By combining steam and convection cooking, they offer unparalleled control over temperature and humidity, ensuring consistent and high-quality results.

These ovens are ideal for baking, roasting, steaming, and more, making them indispensable in a busy kitchen environment.

Induction Cooktops

Induction cooktops provide rapid and precise heating, enhancing both safety and energy efficiency.

Unlike traditional gas or electric stoves, induction cooktops heat only the cookware, reducing the risk of burns and saving energy. Their precise temperature control allows for more accurate cooking, which is essential for achieving desired culinary outcomes.

Sous Vide Machines

Sous vide cooking involves vacuum-sealing food and cooking it at a precise, low temperature in a water bath. This method ensures even cooking and preserves the food’s flavor and texture.

These indispensable machines have become increasingly popular in commercial kitchens for their ability to deliver consistent, high-quality results with minimal effort.

Blast Chillers

Blast chillers are crucial for maintaining food safety standards in commercial kitchens. By rapidly cooling cooked food, blast chillers minimize the risk of bacterial growth and ensure compliance with health regulations.

This equipment is particularly important for operations that prepare food in advance or handle large volumes of perishable items.

Automated Inventory Systems

Automated inventory systems track stock levels in real-time, helping to reduce waste and ensure timely reordering. These systems provide valuable data on inventory usage, enabling more accurate forecasting and efficient supply chain management.

Implementing automated inventory systems can significantly improve operational efficiency and reduce costs.

Smart Appliances

Smart appliances like ovens, refrigerators, and dishwashers that can be controlled remotely are transforming commercial kitchen operations. These devices offer greater flexibility and efficiency by allowing chefs to monitor and adjust settings via smartphones or tablets.

Smart technology integration also facilitates better coordination and management of kitchen activities.

Hypothetical Concepts for Kitchen Equipment Integration

Concept 1: High-volume Catering Company

Imagine a high-volume catering company that needs to maintain consistency across large batches of food while also managing a complex supply chain. By integrating a comprehensive smart kitchen system, including smart ovens, refrigerators, and dishwashers, the company can monitor and control these appliances remotely.

Chefs would have the ability to adjust settings and monitor cooking processes from their smartphones, ensuring precision and efficiency. An automated inventory system would track stock levels in real-time, ensuring timely reordering and reducing waste.

This technological integration could significantly improve operational efficiency and product consistency.

Concept 2: Boutique Hotel Restaurant

Consider a boutique hotel restaurant aiming for a sleek, modern kitchen design that maximizes space and functionality.

A minimalist kitchen with handleless cabinets and integrated appliances could create a sleek, uncluttered look. Multi-functional workstations like prep stations that double as serving counters would maximize utility.

This design could provide the kitchen staff with a functional and efficient workspace that is easy to clean and maintain, enhancing both aesthetics and operational efficiency.

Concept 3: Eco-conscious Restaurant

Picture an eco-conscious restaurant committed to sustainability and reducing its environmental footprint. The kitchen could incorporate reclaimed wood for cabinetry and recycled glass countertops. Energy-efficient appliances, including induction cooktops and high-efficiency refrigeration units, could be installed to minimize energy consumption. A comprehensive waste management system featuring composting and recycling facilities would further reduce the restaurant’s carbon footprint.

These changes could maintain high operational efficiency while significantly reducing environmental impact.

Conclusion

The evolution of kitchen equipment has had a profound impact on the culinary practices and operational efficiency of modern commercial kitchens. From early tools to advanced smart technology, the continuous innovation in kitchen equipment has enabled chefs to enhance efficiency, ensure food safety, reduce costs, and explore new culinary possibilities.

Embracing these advancements makes it possible for the hospitality industry to create kitchens that are not only cutting-edge but also sustainable and efficient, ensuring long-term success in a competitive and ever-evolving landscape.

Image: Elle Hughes via Pexels

July 16, 2024by David Klemt David Klemt No Comments

The Future of Commercial Kitchens, Part 1

The Future of Commercial Kitchen Design: Trends and Innovations

by Nathen Dubé

As the hospitality industry continues to evolve, commercial kitchen design around the globe is undergoing significant transformations.

The modern commercial kitchen must balance efficiency, sustainability, and technology to meet the demands of today’s fast-paced culinary environment.

This article explores the future trends and innovations shaping commercial kitchen design, offering insights and examples from my KRG Hospitality projects to highlight the emerging practices that are setting new standards in the industry.

Sustainability and Eco-Friendly Designs

Sustainability is no longer an optional feature but a fundamental aspect of modern commercial kitchen design.

The hospitality industry is increasingly prioritizing eco-friendly practices to reduce environmental impact and appeal to environmentally conscious consumers. Sustainable kitchen design involves the use of recycled and reclaimed materials, energy-efficient appliances, and waste reduction systems.

Key innovations:

Recycled and reclaimed materials: Incorporating materials like recycled steel and reclaimed wood not only reduces environmental impact but also adds unique aesthetic value to the kitchen.
Energy-efficient appliances: Using energy-conserving appliances and induction cooktops to significantly reduce energy consumption and operational costs.
Waste reduction systems: Implementing composting and recycling systems helps manage waste effectively, and promotes sustainability.

Smart Kitchens and Technology Integration

The integration of smart technology in commercial kitchens is revolutionizing the way culinary operations are managed. Smart kitchens enhance efficiency, improve food safety, and streamline processes through automation and connectivity.

Key innovations:

Smart appliances: Appliances that can be monitored and controlled remotely via smartphones or tablets offer greater flexibility and efficiency.
Automated inventory systems: Real-time tracking of inventory levels helps reduce waste and ensures timely reordering, maintaining optimal stock levels.
Advanced connectivity: Seamless integration of kitchen equipment with management software enhances coordination and operational efficiency.

Example from the field:

For a high-volume QSR company, we integrated a comprehensive smart kitchen system, including smart ovens, refrigerators, and dishwashers. These appliances could be monitored and controlled remotely, allowing the chefs to adjust settings and monitor cooking processes from their smartphones.

Additionally, an automated inventory system tracked stock levels in real-time, ensuring timely reordering and reducing waste. This technological integration significantly improved operational efficiency and product consistency.

Minimalist and Multi-functional Spaces

Each of these approaches to design are becoming increasingly important in commercial kitchen design.

These trends focus on creating streamlined, efficient spaces that maximize utility and flexibility while maintaining a clean and organized appearance.

Key innovations:

Minimalist design: Clean lines, handleless cabinetry, and integrated appliances create a sleek and uncluttered kitchen environment.
Multi-functional workstations: Workstations that serve multiple purposes—such as prep stations that double as serving counters—maximize space utilization.
Adaptable layouts: Modular equipment and flexible layouts allow kitchens to be easily reconfigured to meet changing needs and trends.

Example from the field:

For a client’s boutique hotel restaurant, we designed a minimalist kitchen with handleless cabinets and integrated appliances to create a sleek, uncluttered look. Multi-functional workstations, such as prep stations that doubled as serving counters, maximized the utility of the space.

This design provided the kitchen staff with a functional and efficient workspace that was easy to clean and maintain.

Health and Wellness-focused Designs

The focus on health and wellness in commercial kitchen design is becoming more pronounced.

Improved ventilation systems, touchless technology, and ergonomic workstations are prioritized to create healthier and safer cooking environments.

Key innovations:

Advanced ventilation systems: Ensuring optimal air quality and reducing heat stress for kitchen staff.
Touchless technology: Faucets, soap dispensers, and trash cans that operate without physical contact minimize the risk of contamination.
Ergonomic workstations: Designed to reduce physical strain and improve overall efficiency.

Example from the field:

In a project for a high-end restaurant, we installed an advanced ventilation system to ensure optimal air quality, and reduce heat stress for kitchen staff. Touchless faucets and soap dispensers were integrated to minimize contamination risks, while ergonomic workstations were designed to reduce physical strain and improve overall efficiency.

These health-focused design elements not only enhanced the safety and well-being of the staff but also ensured compliance with stringent health regulations.

Energy and Cost Efficiency

Energy and cost efficiency are critical considerations in commercial kitchen design. The adoption of energy-efficient appliances and systems not only reduces operational costs but also aligns with environmental sustainability goals.

Key innovations:

Energy-efficient appliances: Induction cooktops, high-efficiency refrigeration units, and other energy-conserving appliances reduce energy consumption.
Smart energy management systems: These systems monitor and optimize energy usage, providing real-time data to help manage and reduce costs.
Sustainable design practices: Incorporating energy-saving technologies and materials that have a lower environmental impact.

Example from the field:

In a project for a large food hall kitchen, we implemented energy-efficient appliances such as induction cooktops and high-efficiency deep fryers. We also incorporated smart energy management systems to monitor and optimize energy usage.

These measures resulted in substantial cost savings, and reduced the kitchen’s overall energy consumption.

Future-proofing Through Flexibility

Flexibility is becoming a crucial aspect of commercial kitchen design. As the hospitality industry continues to evolve, kitchens need to be adaptable to changing needs and trends.

Key innovations:

Modular equipment: Equipment that can be easily moved and reconfigured to suit different needs.
Adaptable layouts: Flexible layouts that allow for easy adjustments as the menu or operational needs change.
Future-proof design: Designing kitchens that can accommodate future technological advancements and changes to the culinary landscape.

Example from the field:

For a dynamic restaurant that frequently updates its menu, we designed a flexible kitchen with modular equipment that could be easily reconfigured.

This adaptability allowed the kitchen to seamlessly transition between different cooking styles and menu offerings, ensuring it remained efficient and relevant despite changing trends.

Conclusion

The future of commercial kitchen design in the hospitality space is being shaped by sustainability, technology integration, minimalist and multi-functional spaces, health and wellness considerations, energy efficiency, and flexibility.

These trends not only enhance the functionality and efficiency of commercial kitchens but also address the growing demands for environmental responsibility, health, and adaptability. By staying ahead of these trends, hospitality businesses can create kitchens that are not only cutting-edge but also sustainable and efficient, ensuring long-term success in an ever-evolving industry.

Are you ready to transform your commercial kitchen with the latest trends and innovations? Contact us today to learn how we can help you design a kitchen that meets the demands of modern culinary operations. Share your thoughts and favorite trends in the comments below!

Image: cottonbro studio via Pexels

Blueprint-style interior hotel design in the art style of cyberpunk

May 22, 2024by David Klemt David Klemt No Comments

Award-winning Products from HD Expo 2024

Award-winning Products from HD Expo 2024

by David Klemt

A design for a hotel in the world of Tron, apparently. Thank you, AI!

Congratulations to the fourteen winners across the thirteen 2024 Hospitality Design Awards categories, and each of this year’s incredible finalists.

As you’ll see while scrolling, these awards cover essentially everything you need to outfit a hotel, glampground, restaurant, or bar.

Looking for furniture? Check out the finalists and winners below. Standout flooring? Of course. Lighting, seating, textiles, and more? Just scroll, my friend.

For this list, I’ve included an Instagram (and in one case, LinkedIn) post from the category winner. Interestingly, there are two winners in the flooring category.

However, one of the finalists really stood out to me when I attended this year’s HD Expo. I think it will be a game-changer for our boutique hotel and lodge clients.

View this post on Instagram

A post shared by Functional Furnishings (@functionalfurnishings)

From Functional Furnishings—quite the apt moniker—comes the Armoire Kitchen. Not only is this item an innovative and attractive space-saving device, I think it would perform very well with wall beds.

Not to be confused with Murphy beds, wall beds flip up against the wall to save space. When flipped down, they could flank the Armoire Kitchen. Conversely, when flipped up and away to save space, the Armoire Kitchen doors should be able to open fully without interference from the wall beds.

Boutique hotel, motel, lodge, and glamping site operators looking to maximize space should look into this inventive item.

Accessories + Specialty Products

View this post on Instagram

A post shared by Samuelson Furniture (@samuelson_furniture)

Winner: BUILD WALLS by Samuelson Furniture

Runner-up: Armoire Kitchen from Functional Furnishings

Runner-up: Circa Bar Cart from Forbes Industeries

Bath

View this post on Instagram

A post shared by Native Trails Home (@nativetrails)

Winner: Winemaker Series from Native Trails

Runner-up: Allegro from Hastings Bath Collection

Runner-up: Mixed Metal Bath Accessories from WingIts

Casegoods + Furniture

View this post on Instagram

A post shared by OMET (@ometdesign)

Winner: Il Console from OMET

Runner-up: Cafe Collection from Fyrn

Runner-up: NRxTMH self-stabilizing table base from NOROCK

Custom Art + Installations

View this post on Instagram

A post shared by Beth Kamhi Artist (@beth_kamhi_artist)

Winner: Braids by Beth Kahmi from Kevin Barry Art Advisory

Runner-up: Art Installation at the Omni PGA Frisco Resort from Local Language

Runner-up: Chain Portrait from DAC Art Consulting

Runner-up: Feature Art Wall at the Waldorf Astoria Orlando from Art and Objects

Flooring

View this post on Instagram

A post shared by Nemo Tile + Stone (@nemotile)

Winner: Leon from Nemo Tile + Stone

View this post on Instagram

A post shared by Brintons Americas (@brintonsamericas)

Winner: Wanderwell from Brintons

Runner-up: Invictus Series from Arizona Tile

Lighting

View this post on Instagram

A post shared by LedsC4 (@leds_c4)

Winner: Tubs Modular from LedsC4

Runner-up: Avalon from CTO Lighting

Runner-up: Baton Reader LED from Astro Lighting

Runner-up: PushUp Pro Zafferano America

Outdoor Furnishings

View this post on Instagram

A post shared by Azzurro Living (@azzurroliving)

Winner: Cozumel Club Chair by Brandon Kershner from Azzurro Living

Runner-up: Milano Lounge Chair from Paulduan Creations Inc.

Runner-up: Nit from Bover Barcelona

Runner-up: Wave Chaise Lounge by Brandon Kershner from Azzurro Living

Seating

View this post on Instagram

A post shared by DesignByThem (@designbythem)

Winner: Twill by Gibson Karlo from DesignByThem

Runner-up: Avila Dining Chair from Charter Furniture

Runner-up: Bao from HBF

Runner-up: Skald Lounge Chair from Blu Dot

Surfaces

View this post on Instagram

A post shared by AKDO (Slabs, Tiles & Mosaics) (@akdo_usa)

Winner: Pose by Defne Koz from AKDO

Runner-up: Botanicus by Allison Eden from AKDO

Runner-up: Dylan from Nemo Tile + Stone

Runner-up: Spectra from Emser Tile

Sustainable Solutions

View this post on Instagram

A post shared by bläanks (@blaankshospitality)

Winner: Honeycomb and Cane from bläanks

Runner-up: Cork Furniture from Greenmood USA

Runner-up: Otratex from Fil Doux Textiles

Technology

Winner: Maestro from MODIO Guestroom Acoustic Control

Runner-up: FreePower for Countertop from FreePower

Textiles + Fabrics

View this post on Instagram

A post shared by United Fabrics (@unitedfabrics)

Winner: Chessie from United Fabrics

Runner-up: Currents: Sunbrella x David Rockwell Collection

Runner-up: The Finnegan Wool Collection from Momentum Textiles & Wallcovering

Runner-up: The Kimono Collection by Studio Twist

Wallcoverings

View this post on Instagram

A post shared by Maya Romanoff (@mayaromanoff)

Winner: Conduit from Maya Romanoff

Runner-up: Perfectly Plush from Phillip Jeffries

Runner-up: Tapestry from Calico Wallpaper

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

A cartoon fish wearing bunny ears, hovering near the world-famous "Welcome to Las Vegas" sign

May 8, 2024by David Klemt David Klemt No Comments

BUNNYFiSH: A Lesson in Collaboration

BUNNYFiSH: A Lesson in Collaboration

by David Klemt

Honestly, I’ve seen stranger things than a floating fish wearing bunny ears while living in Las Vegas.

Architect Craig Sean Palacios, co-founder of BUNNYFiSH studio in Las Vegas, told a compelling story about professional relationships during HD Expo 2024.

Palacios and his business partner worked closely with former Zappos CEO Tony Hsieh for a decade. Titled “Meaningful Collaboration: A Decade with Tony Hsieh,” the presentation was an interesting look into a unique client relationship.

When BUNNYFiSH studio first started, Palacios and Wichmann were working out of The Beat Coffeehouse. Interestingly, this space, located in Downtown Las Vegas, was an example of adaptive reuse architecture. The space was transformed from a quick-care medical center into a coffeehouse, with small exam rooms converted into small offices.

As Palacios recalls, he was wrapping up for the day about 14 years ago when someone popped their head into the BUNNYFiSH office. This person asked what Palacios was doing, and he answered that he was leaving for the day. Clarifying their question, the person inquired about BUNNYFiSH.

After explaining the studio’s overview and sharing some project details, Palacios was told the person would be back. Well, that person did return, and he had a few more people in tow. One of these people, as I’m sure you’ve guessed, was Hsieh.

Eventually, the group traveled from The Beat to the streets of Downtown Las Vegas, and through the doors of Hsieh’s apartment. Along with people milling about was a wall loaded with Post-It Notes. Written on these notes were words like “speakeasy” and “restaurant.” As an architect, Palacios instinctively began arranging the notes to create logical, cohesive concepts.

From there, Hsieh led Palacios to an empty lot, and asked what the architect would put there. Palacios saw a grocery store. Hsieh, a butterfly farm.

It was in that moment, said Palacios, that he began to understand Hsieh. After what was essentially an entire day with Hsieh, BUNNYFiSH studio, the Zappos CEO, and his team would go on to discuss architecture for several months.

Speaking the Same Language

During at least one conversation, Hsieh made the statement that he didn’t “speak architect.” And to this day, Palacios isn’t quite sure if that was a completely truthful claim.

However, he was told that no architect had ever really been able to make Hsieh happy up to that point. So, it appears that the two had found an effective method of communication, and Hsieh appeared happy to work with BUNNYFiSH studio.

That method did take time to develop, of course. Take, for instance, the transformation of a building in Downtown Las Vegas that Hsieh had acquired. When Palacios asked what Hsieh wanted, the latter told the former to “go to the W in Austin.”

That was the whole of the instruction.

So, with that as the entire brief, BUNNYFiSH went to the W in Austin. And, as Palacios explained, they did basically everything one could have done at the hotel at that time. Upon their return to Las Vegas, Palacios made the call to simply let Hsieh find him at The Beat when he was ready.

Sure enough, that’s what happened a few days later. Basically, Hsieh wanted BUNNYFiSH to transform his building into the W in Austin, in a way. When Inspire first opened, I visited the speakeasy—which required biometric access, I believe via a retinal scan—and I would later watch Hey, Bartender in the space’s theater/TED Talk area, hosted by Dushan Zaric, co-founder of Employees Only.

Making Things Happen

Hsieh would go on to work with BUNNYFiSH on more projects, large and small. In doing so, they would all transform the Downtown Las Vegas landscape and culture.

To provide one large-scale example, BUNNYFiSH took on the Gold Spike’s metamorphosis from old-school, outdated casino to nightlife, social, and event space. This is another concept with which I’m familiar, having hosted an event there with the Bar & Restaurant Expo team when the event was still known as Nightclub & Bar.

There was also a small downtown motel conversion. Since “nobody needs parking in Las Vegas,” the parking lot was ripped out and a six-hole putt-putt course was installed. Of course, it wasn’t that simple; each hole was a version of a world-famous counterpart.

Anyone who has spent time in Downtown Las Vegas will be familiar with another BUNNYFiSH-Hsieh collaboration: Container Park. However, it’s a dog park project that really encapsulates the real message within Palacios’ story.

Per the Las Vegas native, Hsieh was a part of most of the meetings between his team and BUNNYFiSH. From time to time, he’d pop his head into a meeting with a question or idea, but that was about it.

Well, during one meeting, Hsieh popped up and asked if it was possible to build the world’s largest functional fire hydrant. By now several years into the relationship, Palacios knew the answer: “Yes.”

As he explained, he had learned to not say no to Hsieh. That may paint the entrepreneur in a tyrannical light. That isn’t, however, what Palacios meant.

Asking Why

While some clients can accept hearing “no” after they’ve asked a question, others need more. They require a why.

Sure, that’s sometimes because a client is, to put it diplomatically, “particular.” But as Palacios learned over the course of a decade-long collaborative relationship with Hsieh, sometimes “why” is a tool.

That three-letter question can spark creativity. Creativity in getting around but not running afoul of building codes, creativity in material or site selection, creativity in bringing an idea into the physical world.

While “no” is, indeed, a complete sentence, in the context of developing a restaurant, bar, hotel, etc., it can be a project killer.

Further, once one side of a business relationship comes to understand how the other interprets a why, communication grows stronger. Instead of just a conversation-halting “no,” collaborators learn to anticipate. So, that “no” starts out as a, “No, we can’t/shouldn’t do it that way, here’s why, here’s our solution.”

That’s a far stronger and healthier way to communicate and work together.

Real-world Example

Let’s look at a BUNNYFiSH project in Reno, Nevada. Traditionally, a guest room has a desk. And, traditionally, you’d be told by a hotel executive that the desk is so guests can write letters.

Well…which guests are actually doing this? Why are hotels still putting the same desk designs in their rooms?

Those two questions led to a room design featuring a reinvented desk. The BUNNYFiSH desk design is now the standard for the hotel group.

However, that desk design update pales in comparison to another change Palacios suggested.

Why, Palacios asked, did this hotel need a conference space? And why not transform the space that would traditionally be a conference space into…a bocce bar. A very large bocce bar, at that.

As Palacios explained the moment he posed those questions to hotel executives (a.k.a. major BUNNYFiSH clients), he was first met with silence. But that silence eventually turned to belief in Palacios and BUNNYFiSH, and there is in fact a bocce bar where one would expect a conference space.

According to Palacios, the bar is generating more revenue than the client projected they’d see from the conference area.

Takeaways

Too many people forget that “relationship” is the operative word in “business relationship.”

Had BUNNYFiSH seen their burgeoning relationship with Hsieh as solely transactional, they would likely have been relegated to the same pile of architects that hadn’t managed to satisfy Hsieh.

However, all parties developed an understanding of one another. They learned how to communicate with one another, and the results were incredible.

Further, Palacios and BUNNYFiSH learned to adapt that communication style for future clients, again to wonderful results.

Hospitality is a people business. As some people like to say, most problems are people problems. Going further, people problems are often communication problems.

Learning how to communicate and collaborate can solve a multitude of problems, and help develop long-term relationships.

Image: Shutterstock. Disclaimer: This image was generated by an Artificial Intelligence (AI) system.

March 5, 2024by David Klemt David Klemt No Comments

Creative Conversion: Adaptive Reuse

Creative Conversion: Adaptive Reuse Architecture

by David Klemt

Just taking a quick glance, I see covered outdoor seating, a cool front desk, and roll-up doors for an indoor-outside space.

There are several benefits to reusing an existing space and converting it into a bar or restaurant, including sustainability, and reenergizing a community.

This approach to design is called “adaptive reuse architecture.” A design layperson would likely call it “repurposing.”

As the term implies, this design methodology focuses on using an existing building in a new, modern way. It’s a beneficial approach to design and architecture in large part because new construction is so resource heavy.

Proponents of adaptive reuse architecture point to a given project’s lower carbon footprint, energy conservation, sustainability, and lower construction costs. However, there’s more to it than just reduced costs (attractive to owners and investors) and lower impact on the environment.

There are buildings that lie dormant across the US, Canada, and other countries that hold special places in communities’ hearts. Revitalizing these spaces can do wonders for lifting people’s spirits, preserving heritage while developing culture and community in a new way.

Finally, in my eyes, it’s honorable to allow a space to once again serve the community, albeit in a different way. A space that once provided a crucial service to an area—employment, resources, a communal space, shelter—can now serve as a place to nourish the body and mind through food, drink, and social interaction.

When considering a site (which should also be accompanied by a feasibility study), operators should look at locations that can help them do what neighborhood restaurants and bars have historically done best: serve as cornerstones for their communities.

Vinsetta Garage

One of the most popular approaches to reusing spaces for restaurants is repurposing service stations.

Maybe its American nostalgia, maybe it’s America’s love for the open road. Or, maybe it’s that there are so many service stations in disrepair throughout the country.

Of course, when considering a former gas station, service station, or automotive repair shop, one must consider the costs of making the space food- and people-safe. After all, oil, fuel, and other harmful substances were present in significant amounts over the years. That said, abatement is absolutely feasible as long as a realistic budget is in place.

At any rate, one great example of service station reuse is Vinsetta Garage. This concept in particular keeps a landmark alive: the restaurant lives inside the oldest garage east of the Mississippi. The garage survived for more than 90 years before closing its doors.

Of particular note is the team behind Vinsetta Garage, Union Joints. Reuse appears to be Union Joints’ raison d’être. Along with this garage, the group has reused a fire hall, a church, and a lumber mill. They’ve even repurposed a Hooters. (We can argue whether second- or third-generation restaurant spaces are adaptive reuse some other time.)

To my knowledge, Union Joints has never repeated a concept, owing greatly to their dedication to giving landmark buildings new life.

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The Jane

What a transformation this space has undergone.

Once a military hospital chapel, The Jane counts among its accolades two Michelin Stars, multiple appearances on the World’s 50 Best Restaurants list, and was described as the world’s most beautiful restaurant at the 2015 Restaurants & Bar Design Awards.

The kitchen resides where the altar once stood, and themes of good and evil, and life and death, can be found throughout the space. This is truly a high-concept reuse of a space.

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Hoogan et Beaufort

When people consider adaptive reuse, many likely think of repurposing factories.

They’re normally large, and often feature impressive floor-to-ceiling heights. And, unfortunately, they can be found abandoned or otherwise unused all over many countries.

Reusing such a space can revitalize an area, removing an eyesore from a community and making it functional once again. An upscale example of a reused and reimagined factory is Hoogan et Beaufort, a restaurant in Montréal, Québec, Canada.

For nearly 100 years, the factory produced rail cars. The industrial space, with 28-foot-high ceilings, ceased production in 1992. Its doors were reopened by Chef Marc-André Jetté as a 70-seat restaurant in 2015.

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HopSin Brewpub

This space is part of the Mag8 Craft Beer brewery in Colares, Portugal.

Formerly a tram station and post office, the building also houses HopSin, a brewpub.

As you can see in the post below, the flat roof of the building provides a fantastic outdoor area. Interestingly and conveniently, the tram that currently travels to Sintra stops right in front of HopSin.

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Trinity Place

Located in New York City, Trinity Place reuses a bank vault. However, it’s not just any bank vault.

Diners have the opportunity to grab a bite and drink in a vault tied to industrialist and philanthropist Andrew Carnegie.

In partnership with New York Realty Bank, Carnegie commissioned the bank vault at the turn of the 20th century. And 120 years ago, it was said to be “the largest and strongest bank vault in the world.” It was so big that the building, the Trinity and US Realty Building, was built around and atop the vault in 1907.

Other than restoring it to use as an actual bank vault, what could one really do with this space? Well, two creative restaurateurs, Katie Connolly and Jason O’Brian restored the vault…and turned it into a bar and restaurant—complete with a 40-foot mahogany bar—in 2006.

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The Ordinary

Speaking of bank vaults, there’s a kitchen behind bank vault doors inside The Ordinary.

The team behind FIG, a James Beard Award-winning restaurant operating in Charleston, South Carolina. Also in Charleston, The Ordinary reuses a bank space.

The bank itself has quite a history. Interestingly, considering the focus of this article, the former bank stands on ground that was once a factory. However, that building was not reused; it was torn down to make way for Peoples-First National Bank, which opened for business in 1928.

Looking at that year, some of you may know what happened next. The Great Depression descended upon the world, and Peoples-First survived as best it could until closing its doors in 1933. Occupied for a time by a bakery, the building became Citizens & Southern National Bank in the 1940s, and operated as such for nearly 50 years.

Citizens & Southern National Bank became NationsBank at the start of the Nineties. Then, just before the turn of the century, the space transformed into a Bank of America branch. The bank closed in 2006.

In 2006, FIG’s owners bought the bank, reusing the space as best they could to reimagine and reopen it as a restaurant. The vault was, unfortunately, removed, but other elements of the former bank remain.

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February 5, 2024by David Klemt David Klemt No Comments

5 Books to Read this Month: February 2024

5 Books to Read this Month: February 2024

by David Klemt

Our inspiring and informative February book selections will help you and your team transform your operations, business acumen, and F&B programming.

This month, we look at books covering an array of topics: design; learning to negotiate better; learning cocktail balance and build techniques; and finding your inner chef.

To review the book recommendations from January 2024, click here.

Let’s jump in!

Biophilic Design: The Theory, Science and Practice of Bringing Buildings to Life

This book was co-authored by the late Stephen R. Kellert, one of the developers of the biophilic design methodology. To learn more about biophilic design, click here. Then, pick up this book.

From Amazon: “This book offers a paradigm shift in how we design and build our buildings and our communities, one that recognizes that the positive experience of natural systems and processes in our buildings and constructed landscapes is critical to human health, performance, and well-being. Biophilic design is about humanity’s place in nature and the natural world’s place in human society, where mutuality, respect, and enriching relationships can and should exist at all levels and should emerge as the norm rather than the exception.”

The Cocktail Balance

Written by Stanislav Harcinik, The Cocktail Balance is about more than building cocktails. Readers will learn about the role senses play in cocktails and balance, along with presentation and service.

From thecocktailbalance.com: “My work isn’t focused solely on experienced bartenders, students are part of the target group. By including potential new bartenders, this book wishes to push the upcoming students into a broader, more creative mindset. The book itself is divided into 3 main sections – theory, practical part and legacy from the best bartenders in Slovakia. Theory, contains the basics and building blocks that allow the development of a professional approach, it also focuses on how to present yourself and how to take care of guests. Whereas in the practical section, readers will be able to learn to price a cocktail and to effectively go through a structured creative process. Other chapters also include gastrophysics and neurogastronomy. In other words how an aroma, a physical characteristics, a sound as well as visual stimulation affect the final flavour of a cocktail, and create a comprehensive and unforgettable experience for guests.”

Pick up your copy today.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Some bar professionals and guests like to understand the “why” behind what they consume. Why does this taste good? Why and how do certain processes affect spirits? Kevin Liu’s book answers these questions, and more. On top of that, there are 65 recipes to try.

From Amazon: “In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? These questions and more, answered inside.”

Order the paperback here.

The Forgotten Chef

Simply put, this book is intended to inspire younger generations to pursue cooking as a career. If you know someone who has an interest in cooking but hasn’t taken steps to become a chef, this is the book you should gift them.

From Amazon: “The book moves quickly through food stories, tips and techniques to inspire and ignite the passion of its targeted reader. Through anecdotal food related stories, the book covers important topics such as the right mindset for cooking success, quality over quantity, kitchen organization (mise en place), kitchen tools (the Dirty Thirty), the celebrity chef conundrum (why people get discouraged in their cooking journey), introduction to knife skills/care, cookbook basics, food preservation and safety and other fun chapters such as saving Grandma’s recipes from extinction, the lost art of sharing (food), and the new-old method of cooking, sous vide.”

Click here to order the paperback.

Getting to Yes: Negotiating Agreement Without Giving In

Everyone needs to know how to negotiate. It’s a valuable skill not just for business but for life in general. Getting to Yes is a how-to manual that teaches you the art of negotiation, a skill you’ll need to develop if you’re an entrepreneur, aspiring business owner, or professional looking to progress in their career. And, as I’ve already said, it will help you in situations you’ll find yourself in outside of business.

From Amazon: “Getting to Yes offers a proven, step-by-step strategy for coming to mutually acceptable agreements in every sort of conflict. Thoroughly updated and revised, it offers readers a straight- forward, universally applicable method for negotiating personal and professional disputes without getting angry-or getting taken.”

Get it today.

Image: Mikołaj on Unsplash

Overhead view of Parkroyal Collection Singapore

January 22, 2024by David Klemt David Klemt No Comments

Conscious Construction: Biophilic Design

Conscious Construction: Biophilic Design

by David Klemt

One term you’ll likely be hearing more of as 2024 progresses is “biophilic design,” the practice of connecting people and nature through building design.

This design methodology was developed in part by the late Stephen R. Kellert, professor emeritus at the Yale University School of Forestry and Environmental Studies.

While Kellert didn’t coin the term “biophilia,” he is credited with coining the phrase “biophilic design.” However, the two terms share an intrinsic connection.

The biophilia hypothesis was first presented by psychoanalyst Erich Fromm in the 1960s. Simply put, the idea is that humans have an inherent drive to pursue connections with nature. Edward O. Wilson, a biologist, added to Fromm’s theory in the 1970s. Per Wilson, a key element of biophilia is “the rich, natural pleasure that comes from being surrounded by living organisms.”

In the 1980s, Kellert expanded on biophilia and applied it to design. Per Kellert and fellow biophilic design advocates, humans can experience a range of physical and psychological benefits when our living, work, and leisure spaces have a connection to nature.

According to biophilic design advocates, this methodology can reduce stress, affect mood positively, and improve cognitive performance, making us more productive. There are other benefits as well, of course.

When implemented with intention, biophilic spaces are sustainable; are capable of achieving significant energy efficiency; can reduce a building’s carbon footprint; and can even regulate temperature.

Clearly, this design approach speaks to a number of guest expectations and desires.

The Six Principles

There are, according to Kellert, two key aspects of biophilic design.

One over-arching aspect is organic. This is how shapes used in the design of a building connect people and nature.

The second aspect is place-based. As the term suggests, this is how design features connect a building to the local area in which it’s situated.

Within both the organic and place-based aspects or dimensions of biophilic design are six principles.

Environmental features, such as plants, natural materials, sunlight, water, and colors.

Natural shapes and forms that simulate natural forms. Think spirals, curves, arches, and other flowing design features. Put another way, biophilic design tries to limit 90-degree angles and straight lines.

Natural patterns and processes, which may seem, at first, to be the same as natural shapes and forms. However, these features resonate with our senses of sight, sound, smell, touch, and others.

Light and space, crucial to biophilic design, whether daylight, reflected, or diffused light. Designers who really go for it will come up with lighting programs that mimic how light changes throughout the day.

Place-based relationships, which helps a person develop a personal connection with a place.

Evolved human-nature relationships to evoke a range of reactions from humans in the space. This can be a desire to explore the space, or a feeling of safety and protection.

Examples

This article is just a crash course in biophilic design. Each of the above principles, for example, contains a number of key attributes.

So, let’s take a look at some examples of biophilic design in hospitality. The following hotels and restaurants should give you a clear understanding of this approach to design.

Parkroyal Collection Pickering

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To learn more about this amazing hotel, click here.

Fandi Mata

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Click here to learn more.

Café Lido

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Learn and see more here.

The West Hollywood EDITION

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To see more, click here.

Tsuki

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Click here for more.

Image: Lester on Unsplash

Golden cocktail in Champagne flute on bar top

November 10, 2023by David Klemt David Klemt No Comments

The Pinnacle Guide Launches

New Global Bar Recognition System, the Pinnacle Guide, Launches

by David Klemt

Today’s the day that the passionate minds behind London Cocktail Week launch “the Michelin Guide” for bars, open to venues across the globe.

Open to submissions as of today, the Pinnacle Guide is open to any bar in the world. Compellingly and refreshingly, the Guide’s system intends to maximize transparency and minimize subjectivity.

Further, the process begins with the self-nomination of a venue. Truly, this is open to any bar, anywhere.

Two of the team’s founders are recent Bar Hacks podcast guests. On episode 105, Hannah Sharman-Cox and Siobhan Payne explain the Pinnacle Guide ahead of its launch today. You can listen to their episode below.

Dan Dove, owner and operator of Global Bartending, completes the Pinnacle Guide’s founder trio. Speaking of trios, Global Bartending’s areas of expertise are strategy, talent, and events.

I’m likely not the only person who has wondered why the Michelin Guide has yet to recognize bars. Now, I’m grateful they haven’t done so.

That’s not a dig at the Michelin Guide. However, the organization’s expertise is restaurants, not bars. It’s far more appropriate—and more credible—that passionate people dedicated to and enamored with bars are launching this recognition system and platform.

The Process

So, what are you in for when you nominate your bar? The process is quite straightforward.

Simply speaking, the

Front of house
Drinks program(me)
Look and feel
Staff
Operations
Community

Once someone who self-nominates their bar completes and submits their application, the anonymous review part of the process begins.

As this step’s phrasing suggests, anonymous reviewers will visit the venue. These reviewers could be industry professionals. They may be passionate, educated consumers whose opinions are valued and trusted.

Either way, they’ll have been vetted, tested, and completed the Pinnacle Guide Reviewer Training Programme.

For even more information, click this link. You’ll find a series of the Pinnacle Guide Round Table Discussions recordings that dive deep into the system as well.

Interestingly, the founders of the Pinnacle Guide believe undergoing the self-nomination process may also help operators enhance or refine their operation:

“Beyond being a measure of excellence, this transparent and detailed approach is also designed to give venues pause for thought on where they may have room for improvement, with the ambition of elevating the industry by encouraging higher standards across the globe.”

Moreover, the Pinnacle Guide doesn’t pit operator against operator, team against team. Should a bar be recognized by the Guide, they’ll be awarded at least one PIN. A single PIN identifies a bar as Excellent. Two carries the Outstanding designation, and three means a venue is Exceptional.

Receiving a PIN doesn’t mean a bar has beaten out another venue to be recognized; that operation stands on its own as one of the best in the world.

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Are You Ready?

Thousands of owners and operators—and the teams that bring their visions to life every day—deserve acknowledgement for meeting the demands this industry makes of them.

From empowering their teams and serving as the backbone of their communities to delivering world-class service and pairing unforgettable experiences with incredible, welcoming atmospheres, hospitality is chock-full of people whose daily contributions should be recognized.

So, to any operator anywhere in the world, if you believe your team has earned at least one Pinnacle Guide PIN, this is your day. However, carve out some time to truly sit with the application and consider your team and venue.

The Pinnacle Guide is a long time coming. Let’s give it the respect it deserves.

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June 12, 2023by David Klemt David Klemt No Comments

The 2023 HD Award Finalists and Winners

The 2023 HD Award Finalists and Winners

by David Klemt

As one would expect, the finalists and winners of the 2023 Hospitality Design Awards are a stunning collection of brands from which operators should pull inspiration.

Anyone looking for cutting-edge hospitality design would do well to look into each of the winners and finalists below.

The full list of award finalists and winners, and the architecture, interior design, and purchasing firms (along with owners and operators) can be found on the Hospitality Design website. Just click this link for the full details.

For our past coverage of the HD Expo, please click here.

View into The Lobby inside ACE Hotel Sydney, which offers craft cocktails and small plates.

Lifestyle Hotel

Winner

Ace Hotel Sydney (Sydney, New South Wales, Australia)

Architecture Firm: Bates Smart, Melbourne
Interior Design Firm: Flack Studio (hotel), Melbourne
Owner: Golden Age Group
Operator: Ace Hotel Group
Purchasing Firm: Marques Interior Services

Finalists

Canoe Place Inn & Cottages (Hampton Bays, New York)

Our Habitas San Miguel (San Miguel de Allende, Guanajuato, Mexico)

Sisan·Shuanglang Hotel (DaLi, YunNan, China)

Fan Woods Hotel (Zhangjiakou City, Hebei Province, China)

Lifestyle Hotel Public Space

Winner

The Tampa EDITION

Architecture and Interior Design Firms: Morris Adjmi Architects, and ISC Design Studio, New York
Owner: Strategic Property Partners
Operator: Marriott International
Purchasing Firm: The Parker Company

Finalists

Ace Hotel Sydney (Sydney, New South Wales, Australia)

The Standard (Hua Hin, Thailand)

Luxury Hotel

Winner

The Londoner (London, England) United Kingdom)

Architecture Firm: Woods Bagot, London
Interior Design Firm: Yabu Pushelberg, New York and Toronto
Owner and Operator: Edwardian Hotels London

Finalists

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Kimpton Bamboo Grove Suzhou (Suzhou, Jiangsu, China)

Luxury Hotel Public Space

Winner

The Madrona (Healdsburg, California)

Architecture Firm: Strening Architects, Santa Rosa, California
Interior Design Firm: Jay Jeffers, San Francisco
Owners: Jay Jeffers, Kyle Jeffers, and investors
Operator: Mosaic Hotel Group
Purchasing Firm: Summa International

Finalists

The Madrid EDITION (Madrid, Spain)

Pillows Maurits at the Park (Amsterdam, Netherlands)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Upscale Hotel

Winner

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

HAY boutique hotel & SPA by Edem Family (Bukovel, Ukraine)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Belmonte Hotel Krynica Zdrój (Krynica-Zdrój, Poland)

Upscale Hotel Public Space

Winner

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Architecture Firm: Buro Ole Scheeren, Bangkok
Interior Design Firms: The Standard in-house design team, New York; Hayon Studio, Valencia, Spain; and Studio Freehand, Bangkok
Owner and Purchasing Firm: King Power
Operator: Standard International

Finalists

Thompson Buckhead (Atlanta, Georgia, USA)

The Royal (Picton, Ontario, Canada)

Midscale Hotel

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

High Country Motor Lodge (Flagstaff, Arizona, USA)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Hotel Indigo Jiuzhai (Sichuan, China)

Midscale Hotel Public Space

Winner

Ace Hotel Toronto (Toronto, Ontario, Canada)

Architecture Firm: Shim-Sutcliffe Architects, Toronto
Interior Design Firm: Atelier Ace, New York
Owners: Alterra, B-right, Finer Space Corporation, Prowinko, and Zinc Developments
Operator: Ace Hotel Group
Purchasing Firm: Benjamin West

Finalists

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Crystal Orange Hotel Shanghai Pudong Lujiazui (Shanghai, China)

High Country Motor Lodge (Flagstaff, Arizona, USA)

Select Service Hotel

Winner

The Beach Motel (Southampton, Ontario, Canada)

Architecture, Interior Design, and Purchasing Firm: Common Good Studio, Toronto
Owner: DASA Properties

Finalists

Hotel Tupelo (Tupelo, Mississippi, USA)

The Shàng | Artyzen Qiantan Shanghai (Shanghai, China)

Select Service Hotel Public Space

Winner

Hotel Tupelo (Tupelo, Mississippi, USA)

Architecture Firm: Sarah Newton Architect, Hattiesburg, Mississippi
Owner and Interior Design Firm: The Thrash Group, Dallas
Operator: Tandem Hospitality Management
Purchasing Firm: J Desterbecq & Associates

Finalist

The Beach Motel (Southampton, Ontario, Canada)

Resort

Winner

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Architecture and Interior Design Firm: Luxury Frontiers
Owner: Four Seasons Hotels and Resorts

Finalists

Etéreo, Auberge Resorts Collection (Riviera Maya, Quintana Roo, Mexico)

Centara Reserve Samui (Koh Samui, Thailand)

Lodges + Camps

Winner

AutoCamp Joshua Tree (Joshua Tree, California, USA)

Architecture Firm: HKS, San Francisco
Interior Design Firm: Narrative Design Studio, San Francisco
Owner and Operator: AutoCamp
Purchasing Firm: Benjamin West

Finalists

AutoCamp Catskills (Saugerties, New York)

Getaway Outdoor Suites (Ottawa, Illinois)

Restorations, Transformations + Conversions

Winner

Tin Building by Jean-Georges (New York, New York)

Architecture Firm: Cass Calder Smith, New York
Interior Design Firm: Roman and Williams Buildings and Interiors, New York
Owner: Howard Hughes Corporation
Purchasing Firm: Summa International

Finalists

Aman New York (New York, New York)

Virgin Hotels Edinburgh (Edinburgh, Scotland, United Kingdom)

Casa Cody (Palm Springs, California, USA)

Ace Hotel Sydney (Sydney, New South Wales, Australia)

New Brand Launch

Winner

Blue Iris by Life House (Nantucket, Massachusetts, USA)

Architecture Firm: Emeritus, Austin
Owner: Blue Flag Partners
Operator, Interior Design, and Purchasing Firm: Life House

Finalists

Revo Munich (München, Germany)

The Julius (Prague, Czech Republic)

Sweetbee Café + Bar (Brooklyn, New York, USA)

Event Space

Winner

Seattle Convention Center Summit Building (Seattle, Washington, USA)

Architecture and Interior Design Firm: LMN Architects, Seattle
Owner: Seattle Convention Center

Finalists

The Madrona (Healdsburg, California)

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Hybrid Hospitality

Winner

Little Banchan Shop / Meju (Queens, New York, USA)

Architecture Firm: David K. UH, New York
Interior Design Firm: CRÈME, Brooklyn, New York
Owner: Chef Hooni Kim

Finalists

Capital One Hybrid Bank and Café (New York, New York, USA)

Changsha Fundolandπ (Changsha, Hunan, China)

Beyond Hospitality

Winner

The Water Drop Library (Shuangyue Bay, Huizhou City, Guangdong, China)

Architecture and Interior Design Firm: 3andwich Design / He Wei Studio, Beijing
Owner: Huizhou Shuangyue Bay Real Estate Investment and Development Co., Ltd.

Finalists

The Africa Centre (London, England, United Kingdom)

Aqua Foro Pool Club at Piazza Alta (Philadelphia, Pennsylvania, USA)

Wellness + Wellbeing

Winner

Paste Dental (Toronto, Ontario, Canada)

Interior Design Firm: Studio Author, Toronto
Owner: Dr Derek Chung

Finalists

Naviva, A Four Seasons Resort (Punta Mita, Nayarit, Mexico)

Dundas Square Barbers (Toronto, Ontario, Canada)

Sustainable

Winners

Chleo (Kingston, New York, USA)

Interior Design Firm: Islyn Studio, Brooklyn, New York
Owners: Hope and Charles Mathews
Purchasing Firm: Wagner Hamill

Six Senses Rome (Rome, Italy)

Architecture and Interior Design Firm: Patricia Urquiola Design, Milan
Owner: Six Senses

Finalists

Villa Le Blanc Gran Meliá (Sant Tomàs, Illes Balears, Spain)

1 Hotel Nashville (Nashville, Tennessee, USA)

Guestrooms

Winner

Centara Reserve Samui (Koh Samui, Thailand)

Architecture Firm: Begray, Bangkok
Interior Design Firm: AvroKO, Bangkok
Owner, Operator, and Purchasing Firm: Centara Hotels & Resorts

Finalists

Central Hotel Macau (Macau, China)

Albor San Miguel de Allende, Tapestry Collection by Hilton (San Miguel de Allende, Guanajuato, Mexico)

Wildflower Farms, Auberge Resorts Collection (Gardiner, New York)

Suites

Winner

Venice Simplon Orient Express (Vienna, Austria; Budapest, Hungary; and Prague, Czech Republic)

Interior Design Firm: Wimberly Interiors, London
Owner: Belmond

Finalists

The Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Sands Premier Suite, Marina Bay Sands (Singapore)

Casual Restaurant

Winner

Great White – Melrose (West Hollywood, California, USA)

Architecture Firm: Natalie Kazanjian Architect, Los Angeles
Interior Design Firm: Great White Partners in partnership with Buca Studios, Los Angeles
Owner, Operator, and Purchasing Firm: Great White Partners

Finalists

Marcus at Baha Mar (Nassau, Bahamas)

MOVA (Dnipro, Ukraine)

Good Ground Tavern at Canoe Place Inn & Cottages (Hampton Bays, New York, USA)

Shikigiku Japanese Restaurant (IFC Mall) – Café & Bar Area (Hong Kong)

Upscale Restaurant

Winner

Oiji Mi (New York, New York, USA)

Architecture Firm: David Bucovy Architect, New York
Interior Design Firm: AvroKO, New York
Owner: Oiji Hospitality

Finalists

Amal (Miami, Florida, USA)

53 (New York, New York, USA)

Terra (Lviv, Ukraine)

Bar, Club + Lounge

Winner

Andra Hem (Philadelphia, Pennsylvania, USA)

Architecture Firm: Stokes Architecture + Design, Philadelphia
Interior Design Firm: Ghislaine Viñas, New York
Owner: Paige West

Finalists

Punch Room (Tampa, Florida, USA)

Ritz Bar (Paris, France)

Bar Cima (New York, New York, USA)

Gair (Brooklyn, New York, USA)

Equipment Room (Austin, Texas, USA)

Visual Identity

Winner

Saint June at the Ritz-Carlton, Grand Cayman (Grand Cayman, Cayman Islands, Greater Antilles)

Branding and Interior Design Firm: Goodrich, New York
Owner: Dart
Operator: The Ritz-Carlton Hotel Company
Purchasing Firm: The Parker Company

Finalists

Zou Zou’s and Chez Zou (New York, New York, USA)

Uniforms at the Standard, Bangkok Mahanakhon (Bangkok, Thailand)

Orto (Belfast, Ireland, United Kingdom)

Student

Winner

Sarah Choudhary, New York School of Interior Design: Hotel Cirque (Montréal, Québec, Canada)

Finalists

Bryann Brophy, Brittany Noble, Olivia Fletcher, and Hannah Randall, Iowa State University: Hotel Rina (Rome, Italy)

Hsiang-Ting Huang, School of Visual Arts, New York: A Transitional Place of Love (New York, New York, USA)

Images courtesy of ACE Hotel Sydney