Mr. Tess

John Tess

CEO/Founder

Heritage Consulting Group

John Tess started Heritage in 1982 when the historic preservation field was still in its infancy. Mr. Tess was working at the Oregon State Historic Preservation Office, responsible for reviewing HTC applications. He saw that developers and architects were submitting applications where they clearly did not understand the program rules, and also did not put their projects in a favorable light. Mr. Tess believed that, with proper guidance, applicants could secure NPS approvals quicker, achieve an overall better project and, by being efficient, be more profitable. These were the guiding principles he used to form Heritage.

With the firm based in Portland, Mr. Tess quickly established a reputation as a tenacious advocate for his clients. By the 1990s, Heritage dominated historic preservation work in Oregon and Mr. Tess actively pursued HTC work across the country. Heritage secured projects in San Francisco, Seattle, Chicago, Washington, D.C., Miami Beach and other major metropolitan areas. Many of the projects were historic boutique hotels, only then becoming popular. As with Portland clients, national clients appreciated Mr. Tessís tenacity, creativity and advocacy.

One of the few tax credit consultants whose roots go back to the beginning, Mr. Tess is well regarded as a voice for the private developer in the continuing public debate on how to create better HTC program. It was for this perspective that he was asked by Presidential First Lady, Laura Bush, to participate in Preserve America, a national summit to review historic preservation in the United States, and to offer strategic direction moving forward in the 21st century. In addition to frequently speaking at conferences for both public and private sectors, he also has a regular column in Novogradacís Journal of Tax Credits.

Mr. Tess is a board member of Preservation Action, the National Housing and Rehabilitation Association and an active participant in the Historic Tax Credit Coalition, sitting on their Historic Preservation Committee. Over the years, he has sat on many Governor-appointed boards, appointed by Governor Theodore Kulongoski to Oregonís Task Force on Historic Property, and was elected its Chair. He currently serves as a Governor-appointed board member of the Oregon Cultural Trust.

Mr. Tess can be contacted at 503-228-0272 or jmtess@heritage-consulting.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.