tourism and an anticipated demand for longer-term stays .
Looking at the full scope of the market , however , the demand in rental and short stay apartments also went down during the pandemic , creating a lack of occupancy and increase of competition overall . In my opinion , this short term ‘ solution ’ of adding kitchenettes actually creates a bigger long-term problem . Kitchenettes change what sets a hotel apart from the rest – a guest experience .
H : How are you managing your professional time and activities differently since COVID , and will they revert or do you think they will maintain , and why ?
SZ : Pre-COVID , I was travelling extensively and attending lots of industry fairs and exhibitions . For obvious reasons , all of this has had to stop , and we now run our meetings with clients and suppliers via Zoom . This has resulted in having more time , and it ’ s enabled me to go back to the foundation of my creativity . It ’ s been quite a remarkable year for me , despite so many changes and limitations . I ’ ve noticed that many of the industry events that were , unfortunately , cancelled , held digital conferences and webinar series to maintain the design and hospitality community through these difficult times . Moving forward , I feel that for ease , lots of meetings will continue to be held digitally , and I ’ m sure that even when the events return to the live edition , online sessions and webinars will continue . It frees up people ’ s time and allows people across seas to communicate easily and for events to have a greater reach .
H : Who and what is inspiring you right now as a hotel designer ? SZ : I am inspired and intrigued by sustainable design , and using materials that limit damage to nature . I ’ ve started intensely studying the durability of a product or material , where it has come from , what it is made from , and any implications involved with its cultivation .
Provocaeur , Berlin
November / December 2021 hotelsmag . com 35