Raj Chandnani, Wimberly Allison Tong & Goos director of strategic planning and consulting, talks about the future of hotel design.

by Mary Scoviak, Contributing Editor -- HOTELS Magazine, 12/1/2006

HOTELS: How is hotel design changing?

Chandnani: “It is not just about designing a place anymore. It is about designing an experience that flows from check-in to sleeping, to bathing to dining. Psycho graphic profiles are driving design decisions. It is not enough for a hotel to label itself as business or leisure. People are doing business while they play and they are playing while they travel for business. There has to be a degree of escapism even in business hotels. People want to go beyond their routine and try something new.”

HOTELS: So, what is new?

Chandnani: “People are taking better care of themselves. They go to spas. Many of the girls who got involved in sports in the United States after Title IX work out as part of their daily routine. As a result, guest bathrooms have to be more spa-like. More and more, they have natural light. In space-conscious, high-end city hotels, you will see large pampering shower experiences—rather than a tub and shower. The exception is a soaking tub where space allows. The one place in which bathtubs are still a must is in family-oriented resorts and then, usually, only in double-bedded rooms.”

HOTELS. How will the melding of work and play impact guestroom design?

Chandnani: “When guests work on their laptops, they do not want to look at a wall. They want to see a view, but they also want to watch CNN. They want enough space to do yoga or Pilates in their rooms. Guestrooms are getting bigger because they have to be multi-functional. Operators used to think that small rooms encouraged guests to go out and spend more in the restaurants and bars. Now, hoteliers definitely are seeing that guests are willing to pay more for the lifestyle experience afforded by larger guestrooms.”

HOTELS. How can design deliver that kind of multi-functionality?

Chandani: “Guestrooms used to give guests a dining table. Then, they had to provide desks. Now, you might see a table on casters that can be rolled up to the foot of the bed. Guests can decide how that table is used—whether as a desk or a table for breakfast in bed. Designers have to think about how guests use the room. They need a place to relax and watch TV, a place to just lounge. They need to be able to customize the experience by changing lighting levels. Guests do not necessarily want the same lighting levels for dining as they do for reading in bed. One of the biggest ‘don’ts’ is not to value-engineer out lighting options late in the design process.”

HOTELS. What makes a restaurant “new”?

Chandnani: “Like the guestroom, the restaurant is becoming multi-functional. Hotels cannot afford to have multiple outlets. The trend is to use lighting to change the mood from morning to evening; to position the bar and use design elements such as shelving or mirrors to hide the liquor display so that the bar itself can be used as a breakfast buffet and to use design elements to create different zones within the restaurant. We are seeing spaces within restaurants that can be closed off for private functions. Sometimes, that means creating enclosures that are sound-proof and close out the restaurant. For other installations that want the vibe and energy of the restaurant to flow into the private dining areas, it may mean incorporating windows or other see-through elements. The operator has to think about how long he or she wants the guest to stay. Pillars, pinpoint spotlights on the tables and lower lighting levels create intimacy and privacy that invites people to linger.”

HOTELS. What are the “hot” materials?

Chandnani: Glass is still important, but we will see more colored glass and stained glass that can change with the effects of lighting. Fabrics are becoming more textured. Colors are bolder-but patterns are not. Design element are taking their cue from residential trends in that respect.”

HOTELS. What part do uniforms play in making these trends seamless?

Chandnani: “Uniforms should not compete with design; they should complement it. We will see more flashes of individuality—perhaps black shirts and black pants for waitstaff, but a different colored tie for each server. It helps people remember their server. Overall, the look is more retail. At city hotels, it is fashion-forward---very much about aspirational looks. Luxury hotels are still about suits; trendsetters may favor monochromes; resorts are more casual. Whatever the program, the look has to carry through from the doorman to the front desk to the waitstaff.”