Hospitality / Edition #1

HOSPITALITY

EEA Partnerships Q&A with Ufi Ibrahim

Perkins&Will has partnered with the EEA, aassisting them in establishing the first dedicated set of BREEAM in Use Hospitality (BiUH) standards.

Explore our Hospitality Projects

We aim to deliver projects that cater to the guest within a context that is culturally relevant while also meeting the requirements of the operator and the developer.

The Lobby Review

The Lobby is billed as the ‘The Nordic Hotel Event’ but it offers so much more than that on an international level.

INTRODUCTION

We are forward-thinking hospitality designers that work collaboratively with clients to reach their goals. In the forefront of our creative minds are the three pillars that we have built our project work around - sustainability, wellness, and community.

The most urgent current topic within hospitality is sustainability, and at Perkins&Will we have gone to lengths to not only ensure that sustainable approaches are inherent to the way that we design, but also track our progress using Life Cycle Analysis. Through our dedicated research we have garnered extensive knowledge of emerging eco-friendly materials and circular design methods. We are at the forefront of net-zero design, and have

partnered with The Energy & Environment Alliance in order to establish the BREEAM standards for hospitality design.

Our firm belief is that healthy materials equals healthy guests, and above all the end user remains our focus when designing hospitality spaces. Sustainability, wellness, and community are interwoven and we look to the local context of every project to define it’s narrative and design DNA. Sustainability goes way beyond design details; building a community around a project is key to its success. As designers we are inquisitive and never stop learning. Across the following pages we will provide a window into our work and thought process in the hope that you will join us on our journey.

Neil Andrew, Head of Hospitality

WHY NET-ZERO?

Although there is no hard and fast rule, hotels currently experience soft refurbishments around every five to seven years. The renovation cycle is typically much shorter for F&B (Food & Beverage) spaces, alongside continuously changing customer needs.

This regular cycle of change means that we must look at how items can be reused, or recycled, and avoid throwing them into a landfill. When refurbishing a hospitality space that has not been designed with the whole life cycle of materials and FF&E (Furniture, Fixtures, and Fittings) in mind, it becomes more of a challenge to repurpose items. For example, in the UK alone around 7.5 million mattresses are thrown into landfills each year, and in the US this figure is around 21 million, this

fact alone demonstrates the need for change. At the same time as designers we must consider the constitution of man made materials, and, if natural, whether they are sourced sustainably, and the ultimate distance that they are transported over in order to reduce the project’s carbon footprint.

Research by Nature Climate Change in 2018 shows that tourism is responsible for 8% annual GHG emissions. However, the industry plays an important role in the economy, accounting for 1 in 10 jobs in the UK. So we must encourage sustainable development in order to ensure that the sector growth does not increase carbon emissions.

Tourism is responsible for 8% of global greenhouse gas emissions

Click picture to download the report

SLEEP SET GUESTROOM 2035

A futuristic hotel room concept for Accor

When we partnered with Accor to design a guestroom for their Movenpick brand, our aim was to focus on their future trends, expectations and demands of guests whilst addressing carbon neutrality.

We treated the design process as an opportunity to create an appealing, well designed, and welcoming room that integrates the technology and philosophies which we believe will be the norm in 2035. To provide flexibility, the space can transform into anything it needs to accomodate-sleeping, relaxing, playing,

entertaining, working, exercising, dining, meditation +spa treatments.

Minimal and elegant, the room is designed to demonstrate that future tech or sustainable materials can be incorporated into a nicelooking space, and de-cluttered for ease of cleaning in a post-pandemic world. In fact, the entry porch has been designed in a way that enables guests to enter, de-robe and drop off handheld devices or keys, wash their hands, and have a glass of water before entering the bedroom area.

Designed for the hotel guest of 2035, the suite provides a uniquely personalised experience with sstainability underpinning each element at its core.

Q&A WITH UFI IBRAHIM

With the climate change crisis becoming ever more urgent, and the tourism industry being responsible for 8% of global greenhouse emissions, it is evident that change is required within the hospitality sector. In addition to pledging to reach 100% Net Zero design by 2030, Perkins&Will has partnered with the Energy and Environment Alliance (EEA), acting as a technical advisor assisting them in establishing the first dedicated set of BREEAM in Use Hospitality (BiUH) standards.

CEO, Energy and Environment Alliance

Since forming the EEA how has your initiative been received by the hospitality sector?

Since our launch just eighteen months ago, over 50 of the world’s biggest and most progressive hospitality investors, asset managers and operators have joined the EEA coalition. At the same time, a cohort of experts and influencers including BREEAM, HSBC, Aareal Bank,

Perkins&Will, JLL and many others have joined the Alliance.

Responding to mounting pressure from regulators, capital markets and corporate customers, all our members support the EEA’s core ambition – to transition the industry to Net Zero Carbon and ESG leadership in a timely, scientifically robust, and commercially sustainable way.

The points of difference I foresee include the need to ensure like-for-like comparison is more acute in hotels than in other sectors of real estate. So, for example, logistics and office buildings can be benchmarked on floor area but hotels differ considerably in terms of location, type, and scale. Therefore, metrics need to be appropriately formulated. Other differences include definitions applied

by building regulations and standards. For example, occupancy means something very different in hospitality versus other sectors. Arguably, hospitality has a greater social impact, as it is more labour intensive and intertwined with the local community and guests, than other sectors in real estate. Therefore, a point of difference between BREEAM standards for hospitality and other sectors is going to be the level of social impact, social value and social equity metrics and standards. l functionality and guest comfort.

Where do you foresee the points of difference between BREEAM standards for hospitality and other sectors?

There are several possible obstacles hindering the progress of net-zero hotel design including:

• Perceptions of net-zero design being expensive, particularly high costs involved in full retrofits and the associated loss of revenue during the renovation process.

• Non-standard definition of what net-zero means continues to cause confusion.

• Lack of know-how and the rise of greenwashing claims making owners more nervous around ESG matters.

• Little evidence that additional investment can be recouped through a premium on room rates. In other words it’s difficult to quantify cash yield uplift for net-zero design in hospitality at this point in time.

• Management inertia emanating from a tendency to repeat what’s been successful in the past.

• On-going external challenges including Covid recovery, inflationary pressures, and staff shortages in the sector.

What are the barriers that you are seeing within the hospitality sector that might be hindering the progress of net-zero hotel design?

LONDON HILTON METROPOLE

London, United Kingdom

HiltonLondon Metropole is a popular destination hotel in Paddington Basin, Central London, which attracts diverse demographic of guests for both leisure and business. Historically, Paddington Basin was where goods were brought into London’s culture and aims to inspire guests to explore the city and discover all it has to offer.

With the hotel’s location and clientele in mind, our interior refurbishment is a celebration of London’s culture and aims to inspire guests to

explore the city and discover all it has to offer.

Throughout the hotel artwork and accessories adorn the spaces and reference London’s landmarks, buildings, and parks. All is not revealed upon first glance, but guests are drawn in closer to learn more abut this great, global city.

As a popular conferencing hotel, the Hilton London Metropole has to provide the best in class facilities for travelling business clients. Conference spaces, such as the ballrooms,

A hotel in the heart of London that celebrates the city’s culture and diversity

The concept for the hotel was to recognise the unique inwards facing nature of the existing architecture and the demographic of hotel users (short stay conference attendees) to provide a sense of arrival within London without it becoming a pastiche of Iconic London..

The Bow Bar is designed to be flexible for both leisure and work clients, and the adjacent South Lounge and its private meeting room that can be booked for workshops and client events.

The existing swimming pool hall has been transformed into a new Executive Lounge, which channels Shoreditch through a selection of bold street art and displays that depict the East London urban landscape.

The layout has been designed around a feature food and drinks buffet counter, with open seating and bookable private meeting rooms. Durable finishes are combined with softer materials to balance operational functionality and guest comfort.

THE LOBBY

The Lobby is billed as ‘The Nordic Hotel Event’ but it offers so much more than that on an international level.

The Lobby’s curation touches on all aspects of hospitality from hotel brand strategy, design, operations, future food and beverage concepts, and music all skillfully connected by hosts Dorte and Mads.

The 2022 edition started with a talk by Catherine Dolton (Chief Sustainability Officer, IHG) who presented their 10 year responsible business plan, and the aim to reach a 50% reduction in GHG emissions by 2030. The IHG brands are across over 6000 hotels and so kicking off the conference with a call to a shift for more sustainable hospitality at such a mass

scale was incredibly awakening. In contrast , architect Reiulf Ramstad then proposed a move to much smaller hospitality developments, encouraging direct engagement with the local community in order to understand the local eco-system. He believes that hospitality goes way beyond pure entertainment, into the realms of learning, and that “senses are the foundation of real luxury” in promoting true holistic eco-tourism. Hospitality should not be at the expense of, but an extension of, the local community. At the same time we must consider sustainable construction and adaptive reuse via the approach: rethink, revise and rebuild.

Design agency Space10 took us on a journey through their approach in creating pop-up design studios adjacent to their projects. Well-known for their explorations in algae airpurifying pavilions, they touched briefly on working with IKEA in bringing urban farming to the masses via their open source flat-pack spherical garden, before shifting focus to ‘meatballs’. IKEA is the 6th largest restaurant chain in the world due to the quantity of

meatballs that it sells. Considering the impact that agriculture for meat consumption has on the planet, with one hamburger requiring 3000l of water to produce, this presents an opportunity to create a shift at mass scale. This is especially true if we consider the projected population increase of two billion by 2050 would mean a 50% increase in agriculture for meat consumption. Space10 presented options for a new meatball, one centred around meal

worms and other bugs as the protein-source, which would use 90% less land, and another which used spirulina micro-algae as the base. Algae contains more protein than meat and as the fastest growing plant on the planet, being able to double in size every five hours and the ability to grow it hydroponically which uses 90% less water, it presents a great alternative to meat, the only problem is that it can be unpalatable.

Another highlight of the conference were the Riklin Brothers; conceptual artists that play in the realm where hospitality meets art, with the aim of creating positive disruptions that spark conversation.

The brothers wanted to highlight the hotel market’s fixation on star ratings, which often detracts from the focus on what is important to a guest’s experience leading them to create the first ever zero star hotel “Null Stern – Where The Only Star Is You”. For the first iteration the brothers acquired a hotel bed with side tables and housed it within an underground bunker; amenities were deliberately kept sparse so as not to detract from the guest’s experience. The first version of Null Stern garnered enough

attention to warrant an evolution, this time a wall and ceiling-less guestroom located at the top of a Swiss Mountain. Providing the ultimate in guest connection to nature, the ultra stripped back guestroom proved so popular that 9000 people are currently in-line to enjoy this unique experience.

As a piece of art it is intended to continually evolve, the latest Null Stern guestroom aims to provide a more challenging experience. Being housed outside a petrol station, the room is a stark reminder to the unavoidable discomfort approaching us due to an acceleration in climate change, a discomfort we would obviously like to avoid as demonstrated by the five person waiting list.

BAB AL NOJOUN

Hudayriyat Island, UAE

Set on Hudayriyat Island just off Abu Dhabi, Bab Al Najoun offers a glamping experience to local families. The interi or design scheme drew inspiration from Abu Dhabi’s development to create a modern-day oasis and urban treat. In order to connect to nature the unit layouts were configured to maximise views to outside whilst the interior scheme contained biophilic elements.

The proposed project site for the Bab Al Najoun is designed as a key destination element and will have a site area of approximately 35,000 sqm excluding the sandy beach. It is in adjacency to the existing Bab Al Najoun camp site.

In order to link to Abu Dhabi’s history heritage materials and construction methods were referenced where possible in the interiors. The all day dining restaurant was orientated to face out to the beach to provide seaside dining, whilst carved stone paneling mimics patterns found in the beach sand itself.

A key destination for a relaxing break from the city.

The materiality of the restaurant reflects the textures of the beach, with biophilia introduced via wall coverings and planting.

SOURCE MATERIALS

For nearly a quarter of a century, we’ve been at the vanguard of the sustainable movement.

We have set ambitious targets for the next 10 years, but we are also committed to adopting change in what we do now. These are some of the approaches will are taking:

Advise clients to adopt our net-zero approach and inform them about the benefits to the environment.

Reduce the occurrence of required refurbishments.

Design in adaptability of buildings and repurpose existing buildings when possible rather than building brand new ones.

Request that clients appoint consultants who also adhere to net-zero practices.

Work with suppliers for materials and FF&E listed on our ‘Now Database’ who meet our sustainability requirements.

Follow circular design principles and consider dismantling and modularity in our design so that buildings can act as material banks.

Minimise finishes and source locally where possible.

96-98 BAKER STREET RESIDENTIAL

London, UK

The finishes palette is deliberately neutral, and intimacy is added via mood lighting and textures.

The three bedroom unit features a dramatic double height living space with clerestory windows to allow more natural light into the space.

RECONNECTION WITH NATURE

Shaping our world to better connect in a disconnected present.

Beliz Keser, Senior Interior Designer, Perkins&Will

Individualsare becoming increasingly aware of the benefits of nature and being better connected to the natural environment. In a society of overstimulation, people often crave a need for pause and simplicity. Countless studies confirm the benefits of connecting with nature, and how it can improve physical, mental and emotional health

and result in more meaningful experiences. Nature helps us to relax, recuperate, and destress. The underlying principles of the natural environment; air, light, water, and space allow for a healthy connection with our surroundings and, ultimately, ourselves. This trend has seen a rise in clients’ desire to incorporate nature within hospitality interiors.

The underlying principles of the natural environment; air, light, water, and space allow for a healthy connection with our surroundings and, ultimately, ourselves.

We explore ways in which to achieve this whilst meeting the functional requirements and aspirations of our clients. From individual hotel guestrooms to large resorts and developments, we plan and design with wellness as a core principle to better enhance the sensory experience. Senses play a key role in our takeaway from any space; we are increasingly considering touch, sound, smell, and sight when brainstorming and bringing together conceptual ideas.

Nature inspires form, function, and materiality. Colour palettes, material selection, and biophilia all contribute to a pleasing holistic experience. We also see incredible value in specifying locally sourced products and materials which tell a story of the area and have a positive environmental impact. We work with cutting edge manufacturers who invest heavily into sustainable manufacturing processes, resulting in a healthier and more natural finishes, fixtures and FF&E.

BIN GHANNAM ECO RESORT

Qatar

The design will ground the development in the locale by taking inspiration from local traditions and culture, then expressing in a contemporary manner. Physically we look to heritage architectural forms, t raditional ways of cooling, t raditional construction methods and materials. Where possible local craftsmen are employed. Cultural elements are expressed through artwork, accessories and experiences. The connection to the locale will provide a more transformative experience for guests.

In order to create a truly sustainable destination we commence by looking at the site’s natural resources, and assess how they can be used to promote a sustainable hospitality environment. The proximity to the sea should be a main focus and can be used as a fisher y for the restaurant, that also generates algae for construction.

Cooling provided by activated thermal mass in combination with elevated air speed, and salt based desiccant cooling to reduce humidity during hot months. Sand is incorporated as a construction material within the rammed earth mix. A unique guest experience connecting culture and heritage.

MARGATE SEAFRONT HOTEL

Margate, UK

Apopular

resort for British holidaymakers

since the Georgian era, Margate is a living example of regeneration in action. With its contemporary art gallery and revitalisation of Dreamland amusement park, the seaside town has emerged as a beacon for culture-led revival.

Without enough short stay accommodation, the town often struggles to cope with burgeoning crowds during busy periods. Our design will redevelop a key seafront site into a boutique hotel and act as a catalyst for further economic and cultural growth in the community.

The hotel will feature a variety of public spaces including a rooftop bar with views out to the water. Ground floor amenities including retail and food outlets will provide a much-needed kickstart to a streetscape.

Traditional in spirit but forward-thinking in attitude, the hotel will pay a fitting tribute to this charming little town with a bright future.

Bespoke joinery with metallic accents in guestrooms recreates the texture and feel of Margate’s iconic Victorian pier which was destroyed by a storm in the 1970s. With frontfacing rooms benefiting from fantastic sea views, the material choices evoke the feeling of a walk along the pier, enhanced by carpets inspired by the forms and colours of the ocean. A gym helps hotel guests maintain their wellness lifestyle when traveling, while plug-and-play breakout spaces to allow guests to work and rest in different spaces in a variety of settings.

The guestrooms will evoke the calm feeling of taking a walk on the pier. With its natural colour palette, the balance creates a feeling of tranquility and relaxation.

It's a catalyst to help transform Margate into a hub of creativity and culture.

For further enquiries, please contact:

NEIL ANDREW

HEAD OF HOSPITALITY

neil.andrew@perkinswill.com

ELLIE SHARPE

STRATEGIC PARTNERSHIPS DIRECTOR

ellie.sharpe@perkinswill.com

Image credits

All material produced by Perkins&Will except:

Ben Sage Photography Pg 13, 14, 15

Laura Berman Cover, Pg 2, 8, 9, 10, 30-31

EEA / Ufi Ibrahim Pg 9

The Lobby (https://thelobbycph.com/) Pg 17