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 Portmanís 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 clientís 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 Portmanís 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 & Associatesí Atlanta office.

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