Business Traveler (USA) - - UPFRONT -

BT: Hy­att has many great lifestyle brands in­clud­ing An­daz in cities around the world. What makes Hy­att Cen­tric dif­fer­ent?

GEISLER: Hy­att Cen­tric is a Mil­len­nial-minded brand that is meant to be found in the heart of the hap­pen­ing neigh­bor­hoods. The goal is to put guests at the cen­ter of the ac­tion to see, taste and ex­plore ev­ery­thing a city has to of­fer, and the concierge staff – of­ten young and con­nected with the com­mu­nity – are fa­mil­iar with the lat­est and great­est hap­pen­ing around the city. We want it to be the launch pad for an en­ter­tain­ing ex­pe­ri­ence in the city whether that is the main fo­cus of your visit or dur­ing your free time be­fore or af­ter meet­ings.

BT: Since the prop­er­ties are lo­cated in busi­ness, yet bustling, neigh­bor­hoods, busi­ness trav­el­ers are an im­por­tant fo­cus. What ameni­ties will these trav­el­ers find in rooms?

GEISLER: We have de­signed the rooms to be as user-friendly as pos­si­ble, and de­sign­ers took a Mil­len­nial­minded ap­proach of in­clud­ing ev­ery­thing they need and noth­ing they don’t when craft­ing each space. This means that rooms have large din­ing ta­bles that dou­ble as desks with power out­lets within easy reach. Bed­side USB and power out­lets are stan­dard as well as night lights that are mo­tion sen­si­tive be­neath the bed. All rooms come with free bot­tled wa­ter, Blue­tooth-en­abled elec­tron­ics, lap­top-sized safes, irons and iron­ing boards, and espresso ma­chines.

BT: You con­ducted a lot of re­search to en­sure that the ho­tels ad­dressed “pain points” for trav­el­ers. Tell us about some of those.

GEISLER: We heard from many trav­el­ers that ho­tel hairdry­ers are never of de­cent qual­ity. We part­nered with Dry Bar to pro­vide sa­lon-qual­ity blow dry­ers in the bath­rooms. Toi­letries are all-nat­u­ral from BeeKind, and glass shower stalls have spe­cially de­signed han­dles that al­low you to turn on the wa­ter and ad­just the tem­per­a­ture with­out get­ting wet. We have also re­moved the clut­ter from hall­ways. House­keep­ing teams – they visit twice daily – use com­pact, hand lug­gage-style trol­lies that wheel into the room to keep pub­lic ar­eas sleek and free from un­sightly carts piled high with dirty tow­els.

BT: Food and bev­er­age fac­tors into the Hy­att Cen­tric brand. What does this mean for trav­el­ers? GEISLER: We know that guests are busy when trav­el­ing for work, but that doesn’t mean they shouldn’t eat well even if at the ho­tel. Our res­tau­rants are de­signed to at­tract lo­cals to the ho­tel and of­ten have well­known lo­cal chefs while our lounge and bar spa­ces are meant to draw in those in the neigh­bor­hood once the sun starts to set.

BT: There are 22 Hy­att Cen­tric prop­er­ties in ma­jor cities in­clud­ing three in South Amer­ica – Mon­te­v­ideo, San­ti­ago, and Lima. What are the growth plans go­ing for­ward?

GEISLER: At the mo­ment, there are 15 in the pipe­line for the next two years with more in the works.

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