Editorial Board   

Mr. Thilenius

Jackson Thilenius

Principal, Retail Design Collaborative

Jackson Thilenius is a Principal at Retail Design Collaborative. After successfully running his own Architectural practice for over 14 years, he joined Retail Design Collaborative (RDC) to help further develop the firm's interior design studio.

Mr. Thilenius brings with him a diversity of thought leadership and 25 years of industry experience. A seasoned professional, he has paired his fields of expertise and core values to reflect RDC's goals - including a strong background in design, technical know-how, professionalism and an aptitude for developing long-term relationships with his clients. His philosophy is that each project is as unique as the personalities behind them, and he enjoys the complex exploration of client goals as they relate to design.

With each project, Mr. Thilenius works closely with clients to help shape their visions into reality, reflecting a genuine dedication to their lasting success.

Mr. Thilenius received his Master of Architecture from the Georgia Institute of Technology, and is a member of the American Institute of Architects (AIA).

Bringing over two decades of experience, Mr. Thilenius has led the design of hundreds of local and international projects including locations in Hong Kong, China and Europe. Also an accomplished artist, his oil paintings have been shown in galleries from LA to NYC.


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

Mr. Thilenius can be contacted at +1 562-628-8000 or jackson.thilenius@rdcollaborative.com

Coming up in April 2021...

Guest Service: Health and Safety First

Though expectations are that hotels will return to some semblance of normalcy in 2021, their highest priority must continue to be the health and safety of guests and employees. To that end, hotels are training their guest service personnel in enhanced cleaning routines, which include the following practices - bathrooms, elevator buttons, remote controls and other high-touch items, are disinfected and cleaned with a higher frequency; all tables, chairs and menus in restaurants are cleaned at a much higher frequency, and after each seating; floor markers in public areas to remind guests and team members to maintain physical distance; hand alcohol stations and disposable gloves in lobbies and restaurants; loose items such as pens, note pads and information material removed from rooms and meeting rooms; limiting the number of seats in restaurants and public areas; and revised food & beverage offerings. The April issue of the Hotel Business Review will review how guest service personnel are being trained to maintain health and safety protocols in their operations.