Editorial Board   

Mr. Thilenius

Jackson Thilenius

Principal, Retail Design Collaborative

Jackson Thilenius is a Principal at Retail Design Collaborative. After successfully running his own Architectural practice for over 14 years, he joined Retail Design Collaborative (RDC) to help further develop the firm's interior design studio.

Mr. Thilenius brings with him a diversity of thought leadership and 25 years of industry experience. A seasoned professional, he has paired his fields of expertise and core values to reflect RDC's goals - including a strong background in design, technical know-how, professionalism and an aptitude for developing long-term relationships with his clients. His philosophy is that each project is as unique as the personalities behind them, and he enjoys the complex exploration of client goals as they relate to design.

With each project, Mr. Thilenius works closely with clients to help shape their visions into reality, reflecting a genuine dedication to their lasting success.

Mr. Thilenius received his Master of Architecture from the Georgia Institute of Technology, and is a member of the American Institute of Architects (AIA).

Bringing over two decades of experience, Mr. Thilenius has led the design of hundreds of local and international projects including locations in Hong Kong, China and Europe. Also an accomplished artist, his oil paintings have been shown in galleries from LA to NYC.


Please visit http://www.rdcollaborative.com for more information.

Mr. Thilenius can be contacted at +1 562-628-8000 or jackson.thilenius@rdcollaborative.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.