Contributing Expert: Charles Welch | Manager, Hospitality
Grab-and-go options have been part of hotel design in various forms for quite some time. The prevalence of options is a function of whether the hotel is full-service or select-service. In the full-service segment, there is an incentive to have guests sit and consume food or beverage in the onsite restaurant(s) rather than grabbing something on the go.
Contributing Expert: Nikki Ojer | Creative Director
As we continue to travel through the unknown landscape of COVID-19, perspectives are continually shifting. There is much uncertainty surrounding both short and long-term solutions to keep guests and staff safe in public environments.
Contributing Expert: Stanya LeMay | Senior Account Manager
As schools plan for reopening this fall, they are faced with new problems: how to keep the students safe from COVID-19 or any future virus. While there is not enough time to tackle each area of a school, we can provide advice on food delivery and how to social distance seating in the dining areas and classrooms.
Contributing Expert: Kenneth Lau | Senior Director Operations, Asia-Pacific
Initially making a debut in 2011, the shipping container design concept is starting to resurface around the world due to the fast timeline to produce and install onsite. It is much quicker than constructing a stick-built store or restaurant.
Nikki Ojer | Creative Director
Amanda Hills | Interior Designer
When a pandemic occurs, it changes how a space functions and how customers and employees interact within it. Safety and protection become more essential attributes rather than comfort and style. A person may start to question how we can enter the space and be protected and feel comfortable. What is the hazard assessment for the space?