Editorial Board   Guest Author

Mr. Portman

Jack Portman

Chairman & CEO, John Portman & Associates

Jack Portman serves as chairman and CEO for John Portman & Associates. John Portman & Associates is an internationally renowned architectural design firm with offices in Atlanta and Shanghai. The firm specializes in designing innovative, engaging and memorable spaces that serve the people who use them and benefit the community. Mr. Portman also serves as chairman and CEO of Portman's Chinese companies, Portman International & Portman Development. He maintains a current focus on all of the companies' activities worldwide.

Mr. Portman began his career as an architect for John Portman & Associates in Atlanta. He later expanded his responsibilities from the architecture and design field to a position of corporate leadership. Initially working with the domestic arm of the Portman companies' real estate development, he subsequently became involved in the companies' activities in the Middle East, particularly Egypt, Pakistan and Saudi Arabia. He moved to Hong Kong and later to Shanghai to pursue the companies' international endeavors in the design, development and management of all East Asian overseas projects. Mr. Portman was responsible for Portman's early entry into China, at which time Portman Holdings became one of the first western development companies to develop real estate in China.  He later established Portman offices in Warsaw, India and South Korea.

Mr. Portman, a licensed architect, holds a B.S. degree in architecture from the Georgia Institute of Technology and a Master's degree in architecture from the Graduate School of Design, Harvard University.


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

Mr. Portman can be contacted at 404-614-5555 or jack@portmanusa.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.