As part of their ongoing webinar series about the opportunities and strategies that will emerge as the pandemic dust begins to settle, Sheppard Mullin—one of The American Lawyer’s Global 100 law firms—invited Roger Hill and Ron Swidler to discuss recent innovations that can be applied to the hospitality industry.
Roger and Ron connected with Larry Eppley, Chief Managing Partner of Sheppard Mullin’s Chicago office, to outline the most intriguing ideas they’ve spotted while conducting research for the newly relaunched Hotel of Tomorrow® Project—a global think tank of cross-industry experts who are imagining the future of hospitality together.
New developments in technology and materials will help hospitality businesses protect both guests and staff from exposure—like robots that clean with UV light and innovative coatings that protect surfaces for months.
But as hotels and restaurants adapt their ways of doing business with safety in mind, how can they also maintain a comfortable and memorable guest experience?
That’s a question that Cushman & Wakefield took into consideration for their employees when they developed the Six Feet Office. This concept office environment in Amsterdam incorporates World Health Organization guidelines in a warm way that helps people feel more comfortable—or at least, less uncomfortable—to be back in shared company. Design elements like route guides through the space and disposable desk mats nudge them into safe behaviors rather than increasing their anxiety with cold, medical warnings.
Solutions that can be long-lasting will also be valuable. At Dutch restaurant ETEN, greenhouse structures help pairs of diners stay socially distant from each other—but even without a pandemic to consider, these inviting structures will still provide a desirable semi-private dining experience.