SPECIAL REPORT : THE NEW LOBBY
Long dead spaces merely for checking in and out , today ’ s lobbies encourage guests and locals to linger .
When Kimpton Hotels & Restaurants relaunched Hotel La Jolla in San Diego last summer , a focal point was the lobby , which was viewed as a living room instead of a space merely to check in and out . Designers Gulla Jonsdottir and Claude-Anthony Marengo aimed to bring the hotel ’ s lush surroundings inside via floor-to-ceiling windows , leaf shapes incorporated into the ceiling , a petrified wood fireplace and cocoon-like , casual furniture where guests could relax .
“ Historically , a lobby was never a place where people enjoyed spending time ,” notes Hotel La Jolla General Manager Shannon Foster . “ Today ’ s lobby needs to be welcoming and comfortable — a place that you can do business as well as relax and unwind . The lobby should set the stage for the guest experience .”
“ More and more , lobbies need to be multifunctional places where our guests can decide what they prefer to do or what they need to do in the space ,” adds Rebeca Selley-Morales , general manager of Four Seasons Hotel Buenos Aires .
Of course , the more hotels can keep guests in the lobby rather than just watching them pass through , the better the chances the lobby can evolve from essentially a dead space to one that can contribute to a property ’ s bottom line . “ I ’ ve definitely seen a change in the lobby space ,” confirms Nancy Nodler , Houston-based principal for design firm Gensler . “ Traditionally lobbies were just a place for check-in , but we ’ re really seeing them becoming revenue-generating spaces . They ’ re a social center now .
All in one Pentahotels , the growing brand managed by Hong Kongbased New World Hospitality , has a “ lifestyle lobby ” at the center of all its hotels , which are expected to number 80 worldwide by 2020 . The lobby is envisioned as a multi-purpose lounge , with F & B , a games area , plenty of seating where guests can work or relax and free Wi-Fi . “ It is designed as an all-in-one hub , combining the lobby , reception , dining and bar facilities ,” explains Symon Bridle , chief operating officer of New World Hospitality . “ The free flow of spaces engenders a very social and lively atmosphere that resonates well with today ’ s traveler . You ’ ll have guests checking in on one side of the bar , while a group of people enjoys drinks on the other side .” www . hotelsmag . com March 2013 HOTELS 19