Mac Carbonell created The Flowerbox Building on the lower east side of NYC in 2007. It is a remarkable inspiration particularly for any building that could use a little push when it comes to creating landmark status.
Study this building and imagine it without the plants – nice windows, but fairly unremarkable architecture (as urban buildings go) but with the planters and plants it is simply show stopping. Hospitality properties, particularly urban ones and particularly those that occupy existing architecture can struggle to differentiate their building among all others and something like this can truly be do-able. I thought I would post today not only these inspirational pictures but a few products that could be used to create the look.
Smith and Hawken offered these modern planters earlier this season.

And these are interesting. I think they have potential – if some real thought is put to the color combinations of the plants with the containers. (from gidesigns.net)

There are more than 80 different species in the planters and while I can tell you that such an application would easily cost a not unremarkable sum for seasonal upkeep and refreshing, the value added to both the interior and the exterior experience would have a far greater ROI than just an overhaul of the façade.

Trekking through the wonders of Indian landscape architecture on the site of Landscape India I came across these beautiful and romantic lights. I assume that since they are designed by Prabhakar Bhagwat’s team that they are exterior fixtures. They remind me of things I saw (though not so exotic) at Tivoli Gardens a few years ago in Copenhagen. I will take a look through old pictures and see if I can come up with those as well.

…When I came around the corner while in Paris and saw this amazing wall. I have since seen a similar installation at Pure Yoga on 86th street in NYC (thank you apartmenttherapy.com for pointing it out). They must be designed by the same person. These green walls are so much more than just plants on a wall, the texture and diversity of the plant life creates its success. It sparks in me a childlike wish to be really tiny and able to walk on walls just so I can be among it.

I see a building that makes me think if such thought and attention is paid to the exterior, particularly to overcome the challenges of making something like this a success, then surely the interior must be utterly fabulous…and I must get inside to see it.

I have no idea who to credit with this work, If you did either installation, can you please stand up a take a bow.

I saw this picture for the first time just shortly after I posted about making vegetable gardens for hospitality and mixed use properties….I want to just add this to my case, can you imagine living or working or staying the night in a tower where you looked down to a lower roof to see this? Or outside the city to be able to overlook and wander through such a place and know that your evenings’ meal will come from here. Living food. The practical geometry that a vegetable garden can inspire is just so beautiful. Think about it for your hospitality project. Thanks Martha Stewart for your inspiration.

Martha Stewart’s Garden in Westchester County, NY.

Tres Chic….I love these planters. They are copies of vintage French roadside planters. I want to put them at intervals around a sleek pool. Find them at www.twentytwentyone.com. I think we may have to work up some inspirations broads for these….check back.

As I look around there is an ever increasing wealth of information on how to be more carbon neutral, sustainable and generally more responsible to the earth. There is a lot to sort through and not every idea is universally applicable. Thinking about sites that have specific uses and unique challenges I thought I would propose a list of landscape suggestions that can help hotels, restaurants, resorts and other mixed use hospitality properties think about changes they can make in their landscapes to better serve the environment and the bottom line.

#1 In Plantings, Consider scale.
When planning street displays, entry displays, and other garden areas of the property, consider not only who is going to see this but more importantly how they are going to see it. Are they going to be driving by at 65 mph, 20 mph, or 2 mph… walking to get somewhere, strolling or lingering? Is the guest 100 ft away, 50 ft away, 10ft away, 1 ft away or within inches? It is important to consider this, as a plan to intricately plant an area to be viewed from the freeway with a palette of 25 different plants mingling together will likely be completely wasted and probably look messy. Contrast this with a planting that is boldly sectioned and a smaller number of plants with groupings are large enough to read from this speed and distance and you have created an opportunity for savings and water retention. When mixing plants intricately you have to accommodate the neediest and irrigation systems will have to be designed to give more than is needed to those that don’t need it, but if beds can be sectioned to an appropriate scale, then water can be more effectively dispersed and saved.

#2 Make a vegetable garden

Potager at Le Manoir aux Quat’Saisons

The National Restaurant Association lists ‘local foods’ as it second hottest trend (behind bite sized desserts??). Eateries who can market a locally and/or organically grown menu appeal to the increasingly educated clientele who wants their food to have a pedigree. ‘Locally grown’ is by nature fresher, healthier, better tasting and is good for the local economy. It is an attractive message to luxury and boutique hotel clientele. Almost any rooftop, balcony, back corner or front corner can be made productive and with a great design team a kitchen garden doesn’t have to be hidden utility. Consider the great potager’s of French royalty.
I love this picture and am working to have my own kitchen garden to look like this….

#3 Capture Rain and Grey Water
Rain capture systems can be screened or completely hidden. With underground tanks, roof water and grey water can be held for use in irrigation. Fountains and water features can use this water too. As the cost of water and water shedding climbs make the most of what comes to your property naturally and that which you pay for, make it do double duty.

# 4 Use Drip Irrigation EVEN IN YOUR LAWN AREAS
New Technology has made drip irrigation for lawns the wave of the future. Because water delivery is below the soil surface, no water is lost from evaporation, runoff, or overshooting lawn boundaries, making the primary benefit water savings. But lack of overshooting also helps eliminate rotting and water stains on fences and walls, and prevents slippery walkways. It is also a benefit because of the lack of surface wetting. Because the lawn’s surface is never soaked, it can always be used for activities, and the incidence of disease – and need for toxic fungicides – is also greatly reduced when grass stays dry.

#5 Reconsider ‘Annual’ displays
They are expensive, they are labor intensive, they are wasteful and all too often they are just plain kitschy – and not in a good way. Phase in some perennials and have your plant care company learn how to take care of them (and I mean fine gardening here, not your average mow and blow service). I know this is a tall order but the average perennial cost the same to install, and perhaps only 2 -3 times more than the same sized annual, which means that if you are making seasonal annual displays, you will start seeing a return on your investment in the first year. Go on re-design it!
Check out this stunning mix of annuals and perennials at the Montreal Botanic Garden Last Fall.

#6 Compost.
Estimates say that between 55% and 75% of restaurant waste is compostable. On site composting maybe an option a landscape design team can incorporate into your property but if your facility doesn’t have this option, consider giving it to a local grower or community garden. Separating out the waste is just the first step and but finding a home for it is becoming easier and easier, see if you can find local businesses that need orgainc waste to make a mutually beneficial solution. Alternatively, an on site composting facility can be managed and designed to reduce the feared smell and provide for beautiful landscape improvements.
I love this compost bin. While individually probably not on a restaurant scale, this would be an easy addition to a landscape.