Editorial Board   Guest Author

Mr. Portman

Jack Portman

Chairman & CEO, John Portman & Associates

Jack Portman serves as chairman and CEO for John Portman & Associates. John Portman & Associates is an internationally renowned architectural design firm with offices in Atlanta and Shanghai. The firm specializes in designing innovative, engaging and memorable spaces that serve the people who use them and benefit the community. Mr. Portman also serves as chairman and CEO of Portman's Chinese companies, Portman International & Portman Development. He maintains a current focus on all of the companies' activities worldwide.

Mr. Portman began his career as an architect for John Portman & Associates in Atlanta. He later expanded his responsibilities from the architecture and design field to a position of corporate leadership. Initially working with the domestic arm of the Portman companies' real estate development, he subsequently became involved in the companies' activities in the Middle East, particularly Egypt, Pakistan and Saudi Arabia. He moved to Hong Kong and later to Shanghai to pursue the companies' international endeavors in the design, development and management of all East Asian overseas projects. Mr. Portman was responsible for Portman's early entry into China, at which time Portman Holdings became one of the first western development companies to develop real estate in China.  He later established Portman offices in Warsaw, India and South Korea.

Mr. Portman, a licensed architect, holds a B.S. degree in architecture from the Georgia Institute of Technology and a Master's degree in architecture from the Graduate School of Design, Harvard University.

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

Mr. Portman can be contacted at 404-614-5555 or jack@portmanusa.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.