1. What makes a hotel guestroom good for families? Cynthia Penner, owner and interior designer at Box Interior Design, said a family-friendly room should not have anything in it that could be easily broken, and should have plenty of room both for luggage and the contents of that luggage. “We like to integrate a table with seating for multiple people to play games or dine,” she said. “Parents want a place that they can love and be proud to stay at, that happens to also cater to their kids’ needs,” she added, noting that these parents may return alone or as a couple later on.
2. Andrew Walker, director of strategic accounts at Global Floor, recommends selecting stone polymer composite flooring for family-friendly guestrooms. “It’s the latest evolution of luxury vinyl tile flooring,” he explained. “SPC flooring is waterproof and not only reduces the likelihood of damage from sprinklers or plumbing problems, it can also be carried into the guest baths for a nice clean look—often without the need for any type of transitions at that doorway.” Most SPCs have a factory-attached pad, which “greatly reduces” sound to the floor below, Walker added.
3. Kavitha Iyer, Choice Hotels International’s vice president of architecture and design, said Radisson hotels have a “deep chaise” that families can use for reading together or for taking a nap. “Lightweight movable ottomans for seating, tables used alongside lounge seating as a multi-functional table to dine or play games with the family come in handy to suit different needs while traveling.”
4. The Grand Hyatt Baha Mar in the Bahamas recently opened four newly renovated suites in the resort’s West Tower. The accommodations were converted from junior suites and have bunk beds for children and a king bed for adults. The living room of each two-bedroom suite also has a sleeper sofa for additional guests. “These [suites] have proven incredibly popular,” said Peter McMahon, the property’s managing director. “Based on this success, we plan to expand this room type later this year.”
This article was originally published in the May edition of Hotel Management magazine. Subscribe here.