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Mr. Katz

Ellis Katz

Principal and Hospitality Studio Director, John Portman & Associates

Ellis A. Katz is a Principal and the Hospitality Studio Director for John Portman & Associates (Portman). Dedicated and energetic, he is one of Portman's primary experts in the complexity of hospitality and mixed-use projects. Mr. Katz also heads the business development for the firm, currently concentrating on projects in the USA, India and Brazil. Client service is his number one priority. As a result, he often serves as the client's primary point of contact, providing clients with responsiveness and accountability. His leadership of project teams is aided by his clear understanding of the technical requirements of the project as well as sensitivity to the design issues. Excellent communication skills, combined with a positive personal demeanor, organizational expertise and conscientious follow-through, all work together to help keep the team focused. Mr. Katz not only personifies Portman's sensory/experiential approach to design, he also understands the business objectives of a hotel project as he works with the design team to ensure that firm projects deliver both a memorable guest experience as well as exceptional operational efficiency. He has been with the firm for 17 years and has worked in the industry for 31. Prior to joining Portman, Mr. Katz worked for ten years as an Associate Principal with Loebl Schlossman & Hackl, Inc. in Chicago. His work there included design, master planning, and project management, with responsibility for complete project coordination through tenant move-in. Mr. Katz earned a Bachelor of Architecture from the University of Cincinnati. In addition to being a registered architect, Mr. Katz is a member of the Urban Land Institute. He works out of John Portman & Associates' Atlanta office.

Mr. Katz can be contacted at 404-614-5040 or ekatz@portmanusa.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.