Editorial Board   Guest Author

Ms. Miller

Pat Miller

Managing Principal & Hospitality Practice Leader, LEO A DALY

Pat Miller is Managing Principal and Hospitality Practice Leader for LEO A DALY, an internationally renowned architecture, engineering, planning and interiors firm. With 30 years of experience, Ms. Miller's expertise goes beyond basic design to touch every part of the hospitality industry.

Ms. Miler has the rare ability help developers, REITs, and hotel companies develop innovative solutions to their needs for financing, teaming and problem solving. She is able to bring together a vast network of individuals and consultants to coordinate the varied, and sometimes complex, requirements of her clients. She is well known and trusted within the industry as a valued resource and confidant in the creation of solutions for hospitality opportunities. Under her guidance, LEO A DALY is consistently ranked by magazines such as Hotel Business and Interior Design as one of the top leaders in hospitality design.

Ms. Miller is a sought-after speaker at various industry investment conferences and tradeshows and is willing to share her knowledge and skills with others. As a result, she was awarded the Network of Executive Women in Hospitality Joyce L. Johnson Award of Excellence in the hospitality industry in 1998.

Ms. Miller has also been recognized with several ASID Design Ovation awards. In 2006 she was awarded First Place Hospitality for interior design at Hotel du Pont in Wilmington, Delaware.

Ms. Miller holds and Associate of Science degree from Harcum College. Ms. Miller is affiliated with the Network of Executive Women in Hospitality (NEWH), the Society of Marketing Professional Services (SMPS) and the Urban Land Institute (ULI).

Please visit http://www.leoadaly.com for more information.

Ms. Miller can be contacted at 214-526-1144 or pmiller@leoadaly.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.