Hospitality Design - September 2020 - 8

from the editor

on the menu
Restaurants and bars have been

Photo by KATE PREVITE

some of the hardest hit by COVID-19. In
fact, studies show that more than 230,000
eateries could permanently close by the
end of 2020 because of the pandemic. It's
a staggering statistic-a prediction I hope
doesn't come true.
Knowing how much this sector of the
industry is hurting, we were excited to put
together our annual F&B issue. We see it as
a celebration, where we feature almost 20
new concepts from around the globe, many
of them helping to redefine their niche. It's a
curated mix of design styles, ideas, and talent.
Speaking of talent, in these pages you'll meet three young design firms
that are rethinking the norm-with restaurants, interdisciplinary spaces, or
kid-friendly concepts. Additionally, we talk with a handful of designers and
hoteliers who are evolving the definition of hospitality with their thoughtful
projects. By reviving small towns and old buildings, reimagining the hostel
concept, honing the lifestyle hotel experience, or blurring the lines between
disciplines, each continues to strive to create more meaningful spaces and
push the industry forward.
We also sat down with eight chefs and restaurateurs-a few veterans,
some relative newcomers-to discuss their careers and how they're surviving
in today's new reality. They are stories of perseverance and inspiration. Two
of them, Marcus Samuelsson and Daniel Boulud, originated as interviews for
our What I've Learned podcast. It was an honor to talk to these two legends
and not only hear about their amazing journeys, but also listen to all they and
their teams have been going through, especially over the past six months.
Their outreach and charitable contributions are testaments to the family that
is the restaurant industry.
As Boulud said in our almost two-hour chat: "Among chefs, we all try
to work together and support each other in the best way possible. One thing
we're not going to lose in this is our talent, our passion, our commitment, and
our dedication-to hospitality, cooking, teaching, or mentoring. We just need
to put it all back together."

Stacy Shoemaker Rauen
Editor in Chief/Senior Vice President, Design Group
Follow me on Instagram: @StacyRauen

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hd editorial advisory board
Andrew Alford Andrew Alford Creative David Ashen dash design Jeffrey Beers Jeffrey Beers International Malcolm
Berg EoA Matthew Berman Workshop/APD Mark Boekenheide Las Vegas Sands Glen Coben Glen & Co. Meghann
Day HBA Gary Dollens Hyatt Sara Duffy Stonehill Taylor Deborah Lloyd Forrest ForrestPerkins Julie Frank Highgate
Hotels Timothy Griffin The Hoxton William Harris AvroKO Kemper Hyers Auberge Resorts Collection Amy Hulbert
Best Western International Tom Ito Gensler Gulla Jónsdóttir Gulla Jónsdóttir Architecture + Design Helen Jorgensen
Host Hotels & Resorts Jon Kastl Las Vegas Sands Aliya Khan Marriott International Raul Leal Virgin Hotels Scott Lee
SB Architects Jeremy Levitt Parts and Labor Tony Machado Starwood Capital Lisa McClung INT LLC Margaret
McMahon Wimberly Interiors Will Meyer Meyer Davis Julia Monk HOK Alessandro Munge Studio Munge Barry
Nidiffer Barry Partners Lionel Ohayon ICRAVE Robert Polacek RoseBernard Studio Brian Quinn Choice Hotels
Adam Rolston INC Architecture & Design Lauren Rottet Rottet Studio Lisa Simeone Simeone Deary Design Group
Kellie Sirna Studio 11 Design Sam Suleman Equinox Hospitality Shawn Sullivan Rockwell Group Michael Suomi
Suomi Design Works Roger Thomas Roger Thomas Collection Larry Traxler Hilton Worldwide Audra Tuskes Marriott
International Joel Villalon BraytonHughes Design Studios Anne Wilkinson BAMO

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Hospitality Design - September 2020

Table of Contents for the Digital Edition of Hospitality Design - September 2020
