Editorial Board   Guest Author

Mr. Clayton

Hunter Clayton

Co-Managing Director Houston Office, Gensler

Hunter Clayton is a Co-Managing Director for the Houston office of global architecture, design and planning firm Gensler. He brings more than 30 years of experience to the firm, including seven years as a principal in the firm's Santa Monica and Las Vegas offices and nine years as an executive with MGM Resorts International.

With extensive work in large-scale projects worldwide — including CityCenter in Las Vegas, the largest privately funded mixed-use project in the United States — Mr. Clayton contributes his invaluable experience and a global perspective to the firm's leadership team. In addition to the monumental CityCenter project in Las Vegas, Mr. Clayton completed the MGM Cotai, a resort development in Macau SAR, China. In parallel, Mr. Clayton worked as Project Executive on the MGM Springfield in Massachusetts. Earlier, he oversaw the design and construction of MGM National Harbor, a luxury hotel, resort and casino that opened in late 2016.

Beyond his extensive understanding of all things hospitality design, Mr. Clayton also possesses substantial experience in aviation design. Most specifically, Mr. Clayton worked on the Dubai International Airport, the King Abdulaziz International Airport in Saudi Arabia and the Narita International Airport in Japan.

Mr. Clayton leads in a way that constantly drives others to find solutions that are purposeful, inspirational and more efficient. He fosters a culture that collaborates and overachieves in design project delivery.

Mr. Clayton is a U.S. Green Building Council LEED-Accredited Professional and holds degrees in both Architecture and Construction Management from the University of Houston and Texas A&M University in College Station, respectively.

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

Mr. Clayton can be contacted at +1 713-844-0000 or hunter_clayton@gensler.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.