Ms. Tower

Amanda Tower

Global Communications and Branding Manager

Wilson Associates

Amanda Tower is the Global Communications and Branding Manager for Wilson Associates interior architecture firm. Wilson Associates creates new definitions of luxury for an era that is increasingly well-travelled, connected and culturally diverse. For more than 40 years, the firm’s dynamic talent and collaborative spirit have created the world’s most trendsetting, iconic projects. Through its dedication to progressive design, Wilson Associates aims to inspire and engage its clients, people and world culture.

Ms. Tower brings nearly 15 years of communications, marketing, talent recruitment and public relations experience to Wilson. She plays an important role in shaping the strategy and global image of the firm. In addition to content planning and strategy, Ms. Tower creates dynamic content for print and digital platforms to generate increased leads, impressions and brand engagement. Her familiarity with the vast world of art and design began at Savannah College of Art and Design, where she helped coordinate and execute a variety of campaigns and strategies, many of which won regional and national CASE, ADDY and HOW Magazine awards. Ms. Tower believes collaboration, curiosity and employing design thinking methodologies result in some of the most innovative ideas.

Founded in 1971, Wilson Associates employs over 300 design professionals throughout its eight global offices. Headquartered Dallas the firm has several offices throughout the world in Abu Dhabi, Dubai, Los Angeles, New York, Paris (Atelier), Shanghai and Singapore. Wilson Associates is committed to providing the highest level of luxury design and client service through a full range of design services.

Please visit http://www.wilsonassociates.com for more information.

Ms. Tower can be contacted at 214-521-6753 or atower@wilsonassoc.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.