Editorial Board   Guest Author

Ms. Kies

Katherine Kies

Corporate Director Food & Drink Innovation Group, PM Hotel Group


Katherine Kies is the Corporate Director of PM Hotel Group's Food + Drink Innovation Group, In this role, Ms. Kies oversees the strategy, ideation and execution of all food and drink performance for the growing portfolio. A true foodie who lives to explore the world via its varied cultures and cuisines, Ms. Kies has led the group since its inception in 2017. Her responsibilities range from design and development consultation to market research, menu concepting and ultimately to managing key performance areas for our existing properties, all while inspiring a passion for innovation and creativity across the group.

A graduate of Cornell University's School of Hotel administration with a concentration in hospitality design, Ms.Kies began her career as a pastry chef at a Relais & Chateau in Nantucket, MA. She went on to join Avero, a restaurant analytics and consulting company.There, she partnered with global hospitality teams on optimizing their F&B performance. Her client roster included Four Seasons Hotels and Resorts, Kimpton Hotels &Restaurants, the Daniel Boulud Group and Think Food Group.While at Avero her special projects included developing and launching both their e-learning platform and their customer on boarding experience.

Today PM Hotel Group's growing portfolio and robust pipeline include luxury, lifestyle, full and select service hotels across 15 states. The Food + Drink team are challenged to re-think and re-imagine how we deliver all of our food programming-- restaurant, catering and banquet programs. Focused on disrupting the traditional hotel experience while delivering strong financial performance, the team is an integral part of the management company and its commitment to innovation.   

Ms. Kies is currently pursuing an MBA from Columbia University. She serves on the Marriott Food & Beverage Advisory Board, the Hotel F&B Advisory Board, the Junior Council of Children's National Medical Center and the Alumni Council for the Madeira School.


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

Ms. Kies can be contacted at 202-787-3335 or kkies@pmhotelgroup.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.