Editorial Board   Guest Author

Mr. Merriman

Jerry Merriman

Founder & President, Merriman Anderson/Architects

Jerry Merriman is the founder and President of Merriman Anderson/Architects, Inc. (MAA) in downtown Dallas, Texas. Opening as a small family business over 32 years ago, MAA now comprises 100 employees between their Dallas, Austin, and Charlotte offices.

Mr. Merriman's passion for downtown Dallas developed as a student at The University of Oklahoma. After graduation, he went to work in Dallas with a focus on projects in Dallas' urban core and a goal of contributing to the resurgence of downtown Dallas. Staying true to his commitment, the MAA offices relocated to the corner of Field and Pacific in 2002, where they are still located today. Mr. Merriman's steadfast commitment to downtown Dallas runs deep at MAA and has become part of the firm's long-term planning and culture.

Mr. Merriman's involvement in the community includes serving on the board of Downtown Dallas Inc. for over 12 years, board member and past president of Preservation Dallas, and board member and chairman of The University of Oklahoma College of Architecture's Board of Visitors.

In 2018, MAA was honored to receive AIA Dallas' Firm of the Year Award, American Subcontractor Association's Architect of the Year Award, and a ranking of 43 on Interior Design Magazine's Hospitality Giants list. Mr. Merriman was personally included in D Magazine's 2018 and 2019 Dallas 500 Business Leaders list and MAA has been consistently ranked as a Top 10 firm by the Dallas Business Journal. He also received the OU College of Architecture's Distinguished Alumni Award in 2013.

MAA has been integral in the design of 30 Downtown Dallas projects over the past 17 years, including the renovation and restoration of more than 20 downtown historic buildings. The team can be credited with redesigning a large portion of downtown Dallas' skyline. Their work has helped developers create the resurgence in downtown living and retail growth. Among the firm's portfolio includes the two largest redevelopments in downtown Dallas' history - the $255 million renovation of The Statler and the $350 million renovation of the 52-story, 1.5 million square-foot former First National Bank tower, 1401 Elm. In 2018, MAA completed the oldest building renovation in downtown Dallas, the historic Dallas High School, originally built in 1907.

Additionally, MAA is currently working on the largest lifestyle retail center in the State of Texas, Grandscape at The Colony. This project comprises over three million square feet of lifestyle venues and two billion dollars in construction costs.

Please visit http://www.merriman-maa.com for more information.

Mr. Merriman can be contacted at +1 214-347-8096 or jerrym@merriman-maa.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.