Editorial Board   Guest Author

Mr. Merriman

Jerry Merriman

Founder & President, Merriman Anderson/Architects

Jerry Merriman is the founder and President of Merriman Anderson/Architects, Inc. (MAA) in downtown Dallas, Texas. Opening as a small family business over 32 years ago, MAA now comprises 100 employees between their Dallas, Austin, and Charlotte offices.

Mr. Merriman's passion for downtown Dallas developed as a student at The University of Oklahoma. After graduation, he went to work in Dallas with a focus on projects in Dallas' urban core and a goal of contributing to the resurgence of downtown Dallas. Staying true to his commitment, the MAA offices relocated to the corner of Field and Pacific in 2002, where they are still located today. Mr. Merriman's steadfast commitment to downtown Dallas runs deep at MAA and has become part of the firm's long-term planning and culture.

Mr. Merriman's involvement in the community includes serving on the board of Downtown Dallas Inc. for over 12 years, board member and past president of Preservation Dallas, and board member and chairman of The University of Oklahoma College of Architecture's Board of Visitors.

In 2018, MAA was honored to receive AIA Dallas' Firm of the Year Award, American Subcontractor Association's Architect of the Year Award, and a ranking of 43 on Interior Design Magazine's Hospitality Giants list. Mr. Merriman was personally included in D Magazine's 2018 and 2019 Dallas 500 Business Leaders list and MAA has been consistently ranked as a Top 10 firm by the Dallas Business Journal. He also received the OU College of Architecture's Distinguished Alumni Award in 2013.

MAA has been integral in the design of 30 Downtown Dallas projects over the past 17 years, including the renovation and restoration of more than 20 downtown historic buildings. The team can be credited with redesigning a large portion of downtown Dallas' skyline. Their work has helped developers create the resurgence in downtown living and retail growth. Among the firm's portfolio includes the two largest redevelopments in downtown Dallas' history - the $255 million renovation of The Statler and the $350 million renovation of the 52-story, 1.5 million square-foot former First National Bank tower, 1401 Elm. In 2018, MAA completed the oldest building renovation in downtown Dallas, the historic Dallas High School, originally built in 1907.

Additionally, MAA is currently working on the largest lifestyle retail center in the State of Texas, Grandscape at The Colony. This project comprises over three million square feet of lifestyle venues and two billion dollars in construction costs.

Please visit http://www.merriman-maa.com for more information.

Mr. Merriman can be contacted at +1 (214) 347-8096 or jerrym@merriman-maa.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.