Damien Perrot, Global Senior Vice President-Design, explains why through ibis they are now trying to create something that will be loved by some of the guests, rather than trying to be a brand that pleases everyone.
Since Damien Perrot joined Accor more than 20 years ago, he has learned, shaped, and revolutionised the way the company approaches and innovates around design. He started his career with the group as an Information Technology Project Manager and now serves as Global Senior Vice President-Design. Perrot has held several leadership roles as well.
Explain core principles that the global Accor portfolio follows? Is design individualised to each brand?
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What we do today as conscious leaders will determine if our guests and employees will keep coming back, says Scott Knepp, Management Analyst, Horwath HTL Atlanta.
Dr. Sandeep Kulshreshtha, former Director & Professor at Indian Institute of Tourism and Travel Management (IITM) shares insights on the changing scenario in the hospitality industry.
It is time we begin our inward journey to stay calm and do our best so that we can smoothly tide over this crisis, says Laxmi Todiwan, a Professor & Corporate Trainer and Founder of Indian Women in Hospitality (IWH).
Weddings Get Leaner
Turning the adversity of small gatherings into opportunity led to the growth of the trend of intimate destination weddings, says Sylvain Laroche, Director of Operations, ibis & ibis Styles, India,
Transparency in communication, flexibility in cancellation, technological advancements and value for money are some post pandemic trends to watch out, says Mark Willis, CEO, Turkey, India, ME & Africa, Accor.
Walnuts on the menu!
To appease the taste buds of their health-conscious clientele, hoteliers & restaurateurs are opting for walnuts to add flavour to every course from savoury appetisers to hearty entrées and desserts.
G Kamala Vardhana Rao, Chairman & MD, ITDC, talks about their preparedness before opening and other initiatives that the PSU is undertaking to revive and reinvent itself.
Technology in hospitality has certainly seen a new light with emergence of the pandemic. The new change has made the industry explore new technologies in order to survive this difficult phase.
‘We are looking at tie-ups'
The plan is to go on an expansion spree and by the end of the year we should be present in more than eight states, says Ankur Chawla, Co-Founder, Responsible Whatr.
Unique Dine-In Experiences
The constant innovation in food and beverage outlets beyond a hotel has often raised the one pertinent question – the profitability of food and beverage (F&B) outlets within properties.
THE 12TH DIMENSION
Sports cards, two embarrassing photos, and Giant trades
When seeing red isn’t a bad thing
ZOOMING IN ON EAGLES
‘Armed with a Nikon 5600 camera, plus two lenses — a wide-angle and a zoom — I was down at the eagle’s nest for hours at a time. Waiting for the eggs to hatch, watching the parents bring in food.’
How To Stay Fit On The Road
Hotels are working harder to help us stay fit on the road
Movin' On Up
Started With an Accord, Now He’s Here
What To Look For In An Eco-Friendly Hotel?
Hotels are recognizing the need to do more when it comes to sustainability – but there are steps we travelers can take as well
FUTURE OF MEETINGS: ALL ABOUT EXPERIENCES
Facilitated by the availability of digital tools and accelerated by the pandemic, hybrid events are here to stay
Sofitel Mumbai BKC
BACKGROUND Sofitel Mumbai BKC is one of Accor’s most prominent addresses in Mumbai, Maharashtra. The French hospitality group’s other hotels in the city are operated under the Novotel and ibis brands.
BACK TO BUSINESS UNUSUAL
While occupancy rates took a tumble during the pandemic, it opened avenues for non-room revenues like destination weddings, staycations, gym memberships, virtual dinners, etc
OF THEIR OWN ACCORD
Pivoting from traditional business plans, Puneet Dhawan and Kerrie Hannaford adopted a flexible approach allowing Accor to be in sync with changing guest choices and government policies