Editorial Board   Guest Author

Mr. Markham

Clay Markham

Global Hospitality Sector Leader, CallisonRTKL

Clay Markham leads CallisonRTKL's hospitality sector with a dynamic, comprehensive design and management approach to architecture, interior design and strategic branding. With nearly 40 years in the industry, Mr. Markham has worked on projects all over the world and is a firm believer in choreographing rich guest experiences that help brands build loyal customers. His deep market knowledge and a lifetime of traveling the globe allow him to easily transition from single-use environments to large-scale master plans to mixed-use projects that cover a variety of sectors, from hospitality to world-class entertainment venues.

Mr. Markham is a strong proponent and supporter of research and analytics, using detailed data mining, demographics and industry trends to point the way toward the future of hospitality. His design philosophy centers on the convergence between food experience, flexibility and looking to the future of what travelers will want in five, 10 or even 30 years. Mr. Markham looks at his projects holistically, working not just from a design perspective but with the operations team to understand back-of-house issues and logistics, as well as marketing to understand strategy and positioning, tying everything back to the guest.  

Mr. Markham is a frequent speaker and contributor to industry publications; he is a go-to expert for all things hospitality and travel. His compelling designs and successful project delivery skills have resulted in award-winning projects for individual developers and owners as well as top-tier brands, including Marriott International, Hyatt Hotel Corporation, and InterContinental Hotel Group, not to mention the new, super sustainable AC Hotel in South San Francisco.  

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

Mr. Markham can be contacted at +1 410-537-6000 or clay.markham@callisonrtkl.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.