Editorial Board   Guest Author

Mr. Miller

Walt Miller

Design Director, John Portman & Associates

A registered architect, Mr. Miller has been an important member of John Portman & Associates (PORTMAN) since 1987. An accomplished designer and planner, Mr. Miller directs the design team in resolving how to implement PORTMAN design philosophy and vision into functional spaces. He also serves as the Education Studio Director, leading new business development within the higher education sector. His responsibilities include oversight of the administration of the Portman Prize at the Georgia Institute of Technology's College of Architecture, an award created for the purpose of encouraging the school's graduate students to develop a holistic design. Mr. Miller has served as the lead designer on significant projects all around the globe. His recent experience includes the Hilton San Diego Bayfront, a 1,200-room convention center hotel adjacent to the San Diego Convention Center; the Park Hyatt Hyderabad, a five-star luxury hotel with over 200 guestrooms and 42 serviced apartments; the Renaissance Schaumburg Hotel and Convention Center, a mixed-use project located outside Chicago containing a 500-room hotel, a 100,000 square-foot convention center, and 28,000 square-feet of ballrooms and meeting space; and the Westin Shanghai at Bund Center, a 570-room hotel located in the historic financial district of the Bund. He has been a guest lecturer and critic at a number of prestigious schools. Prior to joining PORTMAN, Mr. Miller was with the firm of Cesar Pelli & Associates, where he led the team which won the competition for the Key Center in Cleveland. Mr. Miller's design integrated a new tower while repurposing the old Society for Savings building as large plate office space, saving it from demolition. Mr. Miller earned a Bachelor's Degree from the University of Nebraska and a Master of Architecture Degree from University of Illinois at Urbana-Champaign.

Mr. Miller can be contacted at 404-614-5555 or wmiller@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.