Appointments & Promotions

AJ Capital Partners Names Clay Thelen as Chief Financial Officer

CHICAGO, IL. May 1, 2017 – AJ Capital Partners announced today the hire of a new member to its executive team. Clay Thelen joins the team as Chief Financial Officer, with a specific focus on capital markets.

“Clay is an exciting addition for our Company,” said Eric Hassberger, COO of AJ Capital Partners. “Clay's extensive knowledge and experience in the capital markets and lodging industry make him an ideal fit for the AJ Capital and Graduate Hotels team.”

Prior to joining AJ Capital Partners, Clay was Vice President, Capital Markets, Acquisitions, and Treasurer at Strategic Hotels & Resorts (SHR) where he led the capital markets, financial planning and analysis, and treasury functions. Additionally, in his time at SHR, Clay directly participated in the company’s hotel acquisition and disposition activity as well as its transition from being publicly traded to privately held. Clay began his career as a CPA in the risk advisory and audit practices at Ernst & Young, LLP.

About AJ Capital Partners

Adventurous Journeys Capital Partners, based in Chicago, is an accomplished team of hospitality and real estate investors whose innate passion is to create a one-of-a kind portfolio of timeless assets. The counter-culture investors acquire, design and develop transformative real estate throughout the United States, Mexico, and the Caribbean. In fall 2014, AJ Capital Partners launched the Graduate Hotels brand. AJ Capital Partners continues to grow its portfolio of lodging investments, firmly establishing the group as visionary leaders in the lifestyle-driven investment industry. For more information on AJ Capital Partners, please visit www.ajcpt.com.

Contact:
Meg Connolly
meg@mcc-pr.com
212-505-8200

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. Today’s 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.