In partnership with Stanford University, Hyatt embarked on an IDEO, Introduction to Design Thinking. As the Executive Pastry Chef of the Grand Hyatt New York, I was brought on afterwards as a key player to the LAB Innovation design thinking team at Grand Hyatt New York. Our two problems to solve: The Single Female Traveler and Room Service. In hospitality these have been two key hurdles in the sea of sameness across key cards at major hotel brands. We worked collaboratively to understand and improve dining, connecting with family, a third place within the hotel as well as amenities for the single female traveler that are meaningful and impact both their stay, their routine and safety. In room dining, a necessary and lost leader in hotels has continued to be a challenge that large hotels are faced with. From streamlining labor, offerings and time frame available, the market within a hotel is seen as an opportunity to solve. While never as private as in room dining, editing the offerings, temperature, packaging and hours of an in a lobby market can and does provide security for hotel guests arrive at an array of hours, often for business over pleasure.