24 Jul Design, gastronomy and textiles: the key to creating experiences you want to come back to
Teresa Sapey, Begoña Rodrigo and Félix Martí underline identity, consistency and the human touch as standout features for hotels and restaurants
What makes a guest want to return to a hotel, or a meal remain memorable long after leaving a restaurant? The hotel and restaurant guest experience is built through a combination of sensations in which architecture, gastronomy, design and textiles come together to create a distinctive identity.
Interior designers, architects, chefs and hoteliers increasingly agree that guest experience starts well before their stay or the first bite. Every decision helps construct a consistent narrative where materials, lighting, service and gastronomy speak the same language. Linens too are part of the story that guests sense from the very first moment.
This approach was recently shared by architect and interior designer Teresa Sapey and chef Begoña Rodrigo at the 50th anniversary of Resuinsa in discussing how spaces, materials and the human touch are able to transform a room or a meal into an unforgettable memory.
Local character through a contemporary prism
‘A project needs to have roots, extend out from a place’s history and speak the same language’, explained Teresa Sapey. Unique spaces for the Italian architect come from interpreting local identity through a contemporary outlook, using materials and resources that deliver consistency throughout the entire experience. ‘When somebody recognises a project as uniquely yours, it means you have managed to create unique DNA’, she added.
This idea marries with Begoña Rodrigo’s vision of experiences that go far beyond a simple dish: ‘You can have a good meal but if the service is a let-down, you’re not likely to go back. The human touch remains an essential element.’ The Michelin-starred chef underscored how experiences are built on the ability to anticipate what guests are looking for, interpret what they need and surprise them with touches that make a visit memorable.
Along these lines, linens play a much more important role than most people generally perceive. They are the first physical contact with a room, accompanying R&R, decorating tables and conjuring sensations even before guests are fully aware of it themselves.
In this vein, Félix Martí highlighted how this constant search for experience has set the tone for Resuinsa’s evolution over the last five decades. ‘I always recall the sensation of clean sheets drying on the line from when I was a small boy. The freshness was an experience in itself. We have worked for years on reproducing this sensation across the company, since innovating is really about finding what is truly enjoyable for guests.’
Textiles as a differentiation strategy
The quest also frames the transformation seen in the hotel sector in recent decades. Whereas 30 years ago, many establishments were offering basically the same thing, nowadays tailored design has become a key strategy in how to stand out. Hotels and restaurants want linens with their own history to bolster brand identity.
Moreover, Sapey, Rodrigo and Martí all agreed that innovation is not about a complete overhaul. It often comes from small improvements that can transform how guests perceive and experience things. This could involve a new material, a different finish, a more efficient process or a small detail that may not be spotted at first sight, but which can change how a person feels about their experience. In this sense, and after half a century serving the hospitality sector, Resuinsa remains committed to developing textile solutions that meet sector requirements, framed by experiences that leave a unique imprint on guests and diners.
