Editorial Board   Guest Author

Mr. Suggs

Jim Suggs

Associate Vice President, CallisonRTKL

Jim Suggs began his architectural career in 1978. He has amassed extensive experience in architectural design, interior design, historic preservation and master planning for private and public, commercial and institutional clients. His experience includes substantial work in the design and planning of courtrooms and courthouses including federal and county facilities, both newly built and historical properties. Highlights include the restoration of the 120 year old Bexar County Courthouse in San Antonio, Texas incorporating cutting-edge courtroom technology while preserving the historical integrity of the interior, the design of courtroom facilities dedicated to child and family law as well as the St. Mary's University Moot Court Facility. Another area of expertise is in the planning and design of video, television and audio production facilities. Highlights include the design of Maverick Video Production Company headquarters including a full sound stage and two television studios as well as various university Radio/Television & Film facilities. But, Mr. Suggs' true passion, the planning and design of hotels has developed over the last 15 years. His work has included everything from roll-out programs for limited-service hotels, renovations, historic adaptive use, full service and upscale boutique properties. Highlights include full-service, independent high-rise boutique hotels in San Antonio, Texas and San Jose, California as well as Westin and Sheraton resorts in Maryland and the Bahamas respectively. Since joining RTKL in 2007 Mr. Suggs' experience has been focused on large scale hospitality and mixed-use projects expanding his expertise in the planning of hotels and hotel-driven environments. Recent projects include expansion of the Omaha Hilton Convention Center hotel, Lone Star Court (a boutique property) in Austin, TX and the Hyatt Regency Tysons Corner in Tysons Corner, VA.

Please visit www.rtkl.com for more information.

Mr. Suggs can be contacted at 214-468-7698 or jsuggs@RTKL.com

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.