Mr. Adams

Lawrence Adams

Principal

ForrestPerkins

Lawrence Adams AIA, Principal of ForrestPerkins, a design studio of Perkins Eastman, is a global authority on hotel and resort design. Mr. Adams co-authored Hotel Design, Planning and Development with Richard Penner and Stephani Robson. It followed the original 422-page edition of Hotel Design, Planning and Development, often referred to as the “bible” of hotel design, which Mr. Adams co-authored with Walter Rutes and Richard Penner and which was published in 2001. Both tomes were written for architects, designers, developers and hotel executives as comprehensive and professional guides for hotel and resort design and development. Mr. Adams served as adjunct faculty at New York University for nine years teaching Master Degree courses on Hotel Design and Development.

Mr. Adams has managed and directed the design of large-scale development projects at major architectural and planning firms for the past 40 years. His most significant hospitality design projects include the New York Four Seasons Hotel, on which Mr. Adams collaborated with I.M. Pei; the Chambers Hotel in New York, which he partnered with the Rockwell Group to design; and the RIHGA Royal Hotel, Manhattan’s first all-suite hotel, which is now called The London NYC. Adams also directed the architectural design for the addition and rebranding of the Westin Ft. Lauderdale Beach Resort Hotel. Most recently, Mr. Adams directed the design of the adaptive reuse of an iconic mid-century high-rise for the 326-room Westin Dallas Downtown Hotel, which opened in 2015.

His other significant non-hospitality projects include the Czech Mission to the United Nations in New York, Poydras Home Senior Living Community in New Orleans, and the National Headquarters of the Marine Corps Forces Reserve also in New Orleans. Mr. Adams is based in ForrestPerkins' Dallas office, is NCARB Certified, and is a registered architect in several states including Texas, District of Columbia, Florida, Louisiana, Massachusetts, Mississippi, and New York.

Please visit http://forestperkins.com for more information.

Mr. Adams can be contacted at 214-224-4515 or ladams@forestperkins.com

Coming Up In The May Online Hotel Business Review




Feature Focus
Eco-Friendly Practices: The Value of Sustainability
The hotel industry continues to make remarkable progress in implementing sustainability policies and procedures in their properties throughout the world. As a result, they continue to reap the benefits of increased profitability, enhanced guest experiences, and improved community relations. In addition, as industry standards are codified and adopted worldwide, hotels can now compare how their operations measure up against their competitors in terms of sustainable practices and accomplishments. This capacity to publicly compare and contrast is spurring competition and driving innovation as hotels do not wish to be left behind in this area. Water management and conservation is still a primary issue as population growth, urbanization, pollution and wasteful consumption patterns place increasing demands on freshwater supply. Water recycling; installing low-flow fixtures; using digital sensors to control water usage; and even harvesting rainwater are just a few things that some hotels are doing to preserve this precious resource. Waste management is another major concern. Through policies of reduce, reuse and recycle, some hotels are implementing “zero-waste” programs with the goal of substantially reducing their landfill waste which produces carbon dioxide and methane gases. Other hotels have established comprehensive training programs that reinforce the value of sustainability. There is employee engagement through posters and quizzes, and even contests are held to increase innovation, sensitivity and environmental awareness. Some hotels are also monitoring a guest’s energy usage and rewarding those who consumed less energy with gifts and incentives. The May issue of the Hotel Business Review will document how some hotels are integrating eco-friendly practices into their operations and how they and the environment are benefiting from them.