Hospitality Design - December 2011 - 93

forecast
By Stacy Shoemaker Rauen

trends of the trade
Hotels built like rabbit holes. Invisible furnishings. Weight taxes. We asked the futurists and trendtrackers what’s impacting hospitality today, and in 2012 and beyond. will all be prohibited in the way we lead our lives, and we have to be prepared for more astringent rules and regulations on how we eat and live—it will force us to think about every minute of every day from a carbon, energy perspective,” he says. “It’s about governments working together and saying, ‘Another billion people, we can’t live like this.’” Shockingly, he gives examples of Ryan Air weighing people before boarding to see if they need to pay more, and Denmark taxing people who eat too much. “Mother Nature and Father Creed are having a big argument and women always win, so that will obviously put a big strain on companies to balance making money with helping the environment,” Savigar says.

Sustainable Story
The hospitality industry is consumed with ﬁguring out how to balance sustainability and cost, but there is a lesson that can be learned from the retail industry. According to the 2011 Global Online Environment & Sustainability Survey by Nielsen, even though 83 percent of consumers worldwide say it is important that companies implement programs to improve the environment, only 22 percent say they will pay more

The no-switch light switch called the Niko Mysterious Wave Control.

Tech Care
Technology is having a far greater impact on the hospitality industry than many realize. The basics: integrating technology into the design. These days, more restaurants are using iPads, menu apps, and handheld computers for waitstaff for an interactive experience. For instance, at FoodParc at the Eventi hotel in New York, customers can order for an eco-friendly product. And don’t think that just because it is environmentally friendly it will sell better. The survey says that these products still need to perform better than the competitors. A complete sustainable experience and story is key, says Tom Savigar, strategy and innovation director of the Future Laboratory in London, who notes that companies and people need to start taking responsibility for their actions. “We have been talking about a prohibition culture. We at a kiosk or in person. But Delta terminals in the New York-area airports may be the best example. Rows of iPad kiosks are stationed near travelers’ departure gates allowing them to order from menus created by local chefs, with 10-minute guaranteed food delivery. Says Rick Blatstein, CEO, OTG Management: “We are giving travelers a one-of-a-kind experience by bringing great food and beverages from world-renowned chefs to the gate area. By combining cuisine with innovative seating and

An “invisible” chair design by Davide Conti.

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December 2011

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Table of Contents for the Digital Edition of Hospitality Design - December 2011