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July 4, 2019

Kimpton Saint George launched the Stay Human Project on July 1st (ending Sept 30), a Kimpton-exclusive campaign looking to humanize the guest experience at select Kimpton hotels across the world. The project looks to forge meaningful ties with other guests, experience the true fabric of a destination, and challenge ones preconceived notions about travel. The guest room series transforms one premium room (available for booking) in 20 participating properties into a unique activation that honors the hyper-local character of the surrounding neighborhood. 

At Saint George specifically, the Stay Human Project looks to embody various elements of Toronto, drawing upon local artists, florists, bakers and vendors to give the Stay Human room a local, meaningful feel.

Below is a list of carefully selected experiences placed throughout the room to encourage guest interaction:

The other properties below are running the project on the following dates:

·  Solamar, Aug-Oct 

·  Angler's, Sept - Dec

·  Monaco Chicago, Oct-Dec

·  Monaco Seattle, Oct-Dec

 
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PLAINFIELD, IL, JULY 2, 2019 -- The Society of American Value Engineers international defines value engineering as a “function-oriented, systematic, team approach to provide value in a product, system, or service.” In layman's terms, value engineering has always meant one thing: saving money without compromising quality. True value engineering is not simply a matter of cutting costs, but rather giving careful consideration to all options, always with the project's goals in mind. A well-planned and well-executed value-engineering process can improve a hotel renovation without sacrificing its essential integrity.


Larry Miles, considered by many to be the father of value engineering, introduced this process nearly 70 years ago. When Miles developed the analytical field of value analysis for General Electric after the Second World War, he identified two elements of the value equation—function and cost—and balanced them against one another. As Miles approached the problem of enhancing value, his objective of value analysis was to identify all elements of function and cost, and to express their mutual interdependency so that an informed decision could be made between the two.


Applying that same thinking to hotel renovation, the value engineering process becomes a systematic approach that engages a team from multi-disciplines, including the owner, architect/engineer, designer, contractor and sometimes an outside consultant, who review the project in an attempt to expose optimum value both short term and long term. Of course, time is also a commodity that must be taken into consideration.
 

Brainstorming early on in the process will determine what products, systems and processes are used to help eliminate unnecessary cost. In both new construction and renovation, value engineering is too often introduced during the design phase of a project. Doing so does not offer as much of a benefit as it would during the planning stage due to the potential impact of project redesign. Consider this: upfront construction costs account for a mere 11% of the total lifecycle costs of a building. That underscores the fact that early decisions have a critical impact on the long-term cost of ownership. Likewise, when a professional team works together from the beginning of the planning stage of the renovation, the right materials can be specified from the start, thereby avoiding unnecessary change orders and delays in the schedule.
 

Compromise Cost... Not Quality

The essence of Value Engineering is compromise. For instance, can 2000 pieces of ceramic tile be substituted for marble in the lobby? That depends on several things, such as what is the hotel owner's expectations? What kind of wear and tear the flooring will be subjected to? How does this tile affect the overall design? While the project programming may show the client wants marble, changing to a ceramic tile that looks like marble and multiplying that savings by 2000 may become worth considering by all parties.


For another example, let’s consider a mid-size hotel under renovation and instead of considering what products are used, lets analyze where they come from. The owner’s chief concern is time; the hotel rooms have been taken off line, so the quicker the renovation is completed the faster they can be profitably turned back over to the hotel. If buying the building products from an overseas vendor, although the cost maybe lower than "Made in America," you need to consider the time it takes to not only manufacture but to ship the product. It may be advantageous to source the product locally to alleviate the chances of materials not being received on time due either to communication issues or not allowing enough time to produce and ship, or due to problems that sometimes can occur at U.S. Customs that could hold up delivery.


While these types of compromises may be tedious, they eliminate the need to redesign or respecify materials and methods at a much later phase when funds have already been poured into the renovation. As a creative aspect, compromise forced by cost contraints can also be a good tool for setting the parameters on design possibilities. Given the many possible design approaches and the limitations, the value engineering process helps narrow down the possibilities, often forcing a team to be more creative or inventive in its compromises.
 

Of course, compromise simply for the sake of compromise is pointless. Instead, the goal should always be to ensure a project is performed and delivered using the best value approach that maintains design integrity without compromising quality, yet eliminating products, processes and designs that generally drive up the overall cost. If something doesn't provide extra long-term value and it can be substituted with an alternative, the hotel owner's expectations are sure to be exceeded.


Conclusion

While every hotel renovation project is unique, generally speaking value engineering involves a set of core stages that include:

  • Identifying the main elements of materials and methods
  • Analyzing the functions of these elements
  • Researching potential alternative materials and methods to achieve these functions
  • Carefully evaluating each alternative to ensure that it is viable and beneficial
  • Accurately costing each potential alternative by taking into consideration all factors (e.g. shipping, storage, lifetime maintenance, etc.)
  • Evaluating each potential alternative, and highlight those that have the highest chance of being successful substitutes.

A fundamental feature of value engineering, and what makes it so advantageous in a hotel property renovation project, is that it does not seek to alter or diminish the project’s conceptual vision, or make sacrifices with respect to project material and quality, functionality, performance and reliability. On the contrary, value engineering can actually improve aspects by identifying innovative options and new approaches.

For more information visit www.cicerosdev.com.

 
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RALEIGH, N.C. (June 25, 2019) – The installation of an advanced bed bug detection system from Delta Five Systems, LLC, a supplier of innovative solutions to stop bed bugs using computer vision, biological science, and cloud technology, has proven to be a smart investment for a newly-constructed hotel located near Hartford, Connecticut. Realizing early on that traditional bed bug management methods would not provide a sufficiently effective solution for preventing infestations, managers at the Hilton Garden Inn Wallingford had the Delta Five Automated Bed Bug Detection System installed after construction at their property in September 2017, and as a result, there have been zero bed bug infestations and zero guest/pest encounters as of June of this year.

“We know bed bugs can’t be avoided, since guests eventually bring them onto the property,” said Linzi T. Bell, general manager, Hilton Garden Inn Wallingford. “Since traditional inspection methods don’t adequately help prevent infestations, we needed to protect our investment, and the best way to do so was with the Delta Five Automated Bed Bug Detection System, which enables us to find the bed bugs before they find the guests.”

As a newly constructed hotel, there had never been a bed bug found on property. However, since bed bugs are unavoidable because they usually enter – one or two at a time – via unsuspecting guests, hotel management at the Hilton Garden Inn Wallingford wanted to ensure every possible effort was made to reduce the chance of guests encountering bed bugs, and thus, sought to safeguard their new property by installing 235 Delta Five electronic lures in all 139 guest rooms. The devices can detect a single bed bug before guests, hotel staff, pest management providers or canines, while delivering proactive 24/7 monitoring of guest rooms to attract and trap the bugs. Once a bed bug is found, a notification is transmitted instantly over WiFi to the hotel staff, who are alerted via text or email. The cloud-based system retains capture data and enables hoteliers to track trends and forecast potential issues.

“When missed, a single bed bug can grow into an infestation, which can be particularly damaging to the reputation of new properties looking to both jumpstart their revenue upon opening and build a client base,” said Delta Five Chief Marketing and Strategy Officer Al Safarikas. “With our revolutionary technology, the Delta Five Automated Bed Bug Detection System actively works to stop bed bugs before an infestation occurs, thus, saving new hotels from significant costs associated with expensive heat treatments or other remediation.”

For more information about the Delta Five Automated Bed Bug Detection System, please visit: http://www.deltafive.com/.

 
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TORONTO, ON - June 20, 2019 – Mr. Franck X. Arnold, General Manager of The Ritz-Carlton, Toronto, is pleased to introduce Executive Chef Paul Shewchuk, who is leading the culinary team of Ladies and Gentlemen at the Forbes Five-Star Awarded luxury hotel. “We are excited to have Chef Shewchuk at the helm of our culinary operations team,” said Mr. Arnold. “His experience and leadership are bringing the food and beverage program at the hotel to a new level of luxury, while using as many local and sustainable products as possible.”

Chef Shewchuk has been redefining the hotel’s food and beverage program at the hotel since his arrival. He has taken his expertise to reimagine the culinary offerings available, including the newly redesigned Ritz-Carlton Club Lounge, the Signature Afternoon Tea menu and freshly in-house baked pastries at Ritz Bar, a new à la carte brunch at DEQ Terrace & Lounge, a new Saturday Buffet brunch at TOCA, new banquet catering for the hotel’s meeting spaces and ballroom, as well as initiating a new rooftop herb garden on the 53rd floor.

“The Ritz-Carlton name has always been synonymous with culinary excellence. I am very proud to bring my experience and creativity to the team here at The Ritz-Carlton, Toronto. My family and I are so happy to call Toronto home.” Chef Paul Shewchuk said of his appointment.

Hailing from Kitchener, Ontario, Chef Shewchuk started his culinary journey with studies at Humber College. He then began his impressive career studying under Chef Michael Stadtländer, the father of Canada’s influential farm-to-table culinary movement, with a placement at the famed Eigensinn Farm, where he further developed his passion for sustainability and quality ingredients. Chef Shewchuk then joined the AAA Five Diamond awarded Langdon Hall Country House Hotel & Spa under the tutelage of renowned Chef Johnathan Gushue, as Restaurant Chef de Partie. 

Chef Shewchuk moved to the west coast, taking leadership roles in smaller restaurants and resorts before beginning an 8-year progressive tenure with Fairmont Hotels & Resorts. Developing from Restaurant Chef at The Fairmont Jasper Park Lodge, to Executive Chef, at The Fairmont Olympic Hotel, Chef Shewchuk accumulated a number of awards and honors. Playing Host Chef for the James Beard Foundation Taste America: Seattle event (2017), Chef Shewchuk established his place among his peers - some of the top chefs in the world.

Drawing inspiration from the local, agricultural-rich area, Chef Shewchuk’s vision for his cuisine is clear:  “The diverse culture and amazing local products and producers are what make Southwestern Ontario such a unique culinary destination. This is what inspires me and is the essence of what we want to capture here in our cuisine.”

 

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