A great hotel amenity starts with the guest experience, and thoughtful planning behind the scenes.

In a recent Green Lodging News guest column, Danielle Owens, Account Manager at Kenyon International, explores how fire code considerations are influencing the design of hotel rooftop kitchens, pool decks and shared cooking spaces.

“Fire Code is Quietly Redesigning Hotel Amenity Kitchens” examines why electric grilling deserves a place in the hospitality design conversation.

For hotel owners, developers and designers, the article highlights several considerations:

• Flexible amenity planning: Electric grilling can create opportunities in spaces where open-flame equipment presents installation challenges.
• Everyday convenience: Features such as automatic shut-off and easy-to-clean cooking surfaces can support shared guest amenities.
• Long-term operations: Moving away from propane and charcoal eliminates fuel-tank handling and on-site combustion.
• Early coordination: Considering electrical needs during design can help teams plan more effectively.

At Kenyon, we help hospitality teams explore cooking solutions that fit their properties and their guests.

Read the full article on Green Lodging News for Danielle’s perspective on the changing hotel amenity kitchen.

Explore Kenyon’s line of electric grills to find the right fit for your hotel’s next amenity space.