Editorial Board   Guest Author

Mr. Miller

Walt Miller

Design Director, John Portman & Associates

A registered architect, Walt Miller has been an important member of John Portman & Associates (PORTMAN) since 1987. An accomplished designer and planner, Mr. Miller directs the design team in resolving how to implement PORTMAN design philosophy and vision into functional spaces.

Mr. Miller also serves as the Education Studio Director, leading new business development within the higher education sector. His responsibilities include oversight of the administration of the Portman Prize at the Georgia Institute of Technology's College of Architecture, an award created for the purpose of encouraging the school's graduate students to develop a holistic design.

Mr. Miller has served as the lead designer on significant projects all around the globe. His recent experience includes the Hilton San Diego Bayfront, a 1,200-room convention center hotel adjacent to the San Diego Convention Center; the Park Hyatt Hyderabad, a five-star luxury hotel with over 200 guestrooms and 42 serviced apartments; the Renaissance Schaumburg Hotel and Convention Center, a mixed-use project located outside Chicago containing a 500-room hotel, a 100,000 square-foot convention center, and 28,000 square-feet of ballrooms and meeting space; and the Westin Shanghai at Bund Center, a 570-room hotel located in the historic financial district of the Bund.

Mr. Miller has been a guest lecturer and critic at a number of prestigious schools. Prior to joining PORTMAN, he was with the firm of Cesar Pelli & Associates, where he led the team which won the competition for the Key Center in Cleveland.

Mr. Miller's design integrated a new tower while repurposing the old Society for Savings building as large plate office space, saving it from demolition.

Mr. Miller earned a Bachelor's Degree from the University of Nebraska and a Master of Architecture Degree from University of Illinois at Urbana-Champaign.

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

Mr. Miller can be contacted at +1 404-614-5555 or wmiller@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.