(Is this the key to finding strategic hotel development sites?)

GlobeSt.com: What are emerging design trends in hotel F&B spaces?

Johnson: Hotel lobbies are evolving into extensions of their F&B spaces, and in turn, they are becoming gathering places for the local community. These spaces are often casual and comfortable, where anyone can enjoy a coffee or small plate, and are natural meeting places for out-of-town visitors and local residents alike.

We believe the line will continue to blur between the lobby and F&B areas, with lounge space overlapping dining areas. People are happy to have small plates outside of traditional dining rooms, and by the same token, they are comfortable opening their laptops at the bar and getting some work done.

The bar is now front and center, no longer tucked away. Whatever stigma there once was about drinking is long gone, thanks in part to the booming mixology and cocktail culture that has spread throughout all areas of hospitality.

We are also seeing an increase in rooftop bars. The allure of an open-air environment and a great view has always been strong, and hotels are augmenting that with thoughtful, well-designed rooftop venues. We're seeing bars and lounges added to previously unused rooftops, creating new revenue spaces out of thin air.

(Find out why select-service hotel development is on the rise.)

ATLANTA—For all the talk about the rise of select-services hotels and what travelers want in luxury accommodations, there's another trend worth exploring. Food and Beverage (F&B) is increasingly vital to successful hotel operations.

GlobeSt.com caught up with Manny Dominguez, principal of Cooper Carry's Hospitality Studio and Bill Johnson, principal of The Johnson Studio at Cooper Carry, to get their insights into emerging trends in hotel Food and Beverage spaces.

GlobeSt.com: How has the presence of F&B evolved over the years?

Dominguez: F&B design has become center stage with most hotel companies. These program elements are no longer just an amenity. Hoteliers are seeking unique offerings that would distinguish their property in the market. The F&B program has evolved into a serious bottom line factor in hotel developments.

(Is this the key to finding strategic hotel development sites?)

GlobeSt.com: What are emerging design trends in hotel F&B spaces?

Johnson: Hotel lobbies are evolving into extensions of their F&B spaces, and in turn, they are becoming gathering places for the local community. These spaces are often casual and comfortable, where anyone can enjoy a coffee or small plate, and are natural meeting places for out-of-town visitors and local residents alike.

We believe the line will continue to blur between the lobby and F&B areas, with lounge space overlapping dining areas. People are happy to have small plates outside of traditional dining rooms, and by the same token, they are comfortable opening their laptops at the bar and getting some work done.

The bar is now front and center, no longer tucked away. Whatever stigma there once was about drinking is long gone, thanks in part to the booming mixology and cocktail culture that has spread throughout all areas of hospitality.

We are also seeing an increase in rooftop bars. The allure of an open-air environment and a great view has always been strong, and hotels are augmenting that with thoughtful, well-designed rooftop venues. We're seeing bars and lounges added to previously unused rooftops, creating new revenue spaces out of thin air.

(Find out why select-service hotel development is on the rise.)