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 562-628-8000 or jackson.thilenius@rdcollaborative.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.