Editorial Board   Guest Author

Ms. Reid

Gaynor Reid

Vice President Communications & CSR, Accor Asia Pacific

Gaynor Reid is Vice President Communications & CSR for Accor Asia Pacific, based in the company's Singapore regional head office. She has worked for Accor for 18 years, starting in the group's Sydney office as Media Relations Manager and moving to Asia in 2013. She oversees the group's communications strategy, corporate social responsibility (CSR) and crisis management to consistently articulate Accor's messaging to both internal and external audiences.

Prior to joining AccorHotels, Ms. Reid oversaw Communications and Community Relations for the Sydney Organising Committee for the Olympic Games (SOCOG) and managed SOCOG's Welcome the World project to prepare Australia to welcome visitors from across the world for the Olympics. With a background in journalism, she was also a reporter and editor for ten years before moving into Public Relations and Marketing. An award-winning communications professional, Ms. Reid was awarded Best Hotel PR of the Year 2013 (Hotel Management Awards), Communicator of the Year 2011 (Australian Society of Travel Writers), Best Hotel PR 2009 (HM Awards) and Best PR Member 2004 (Australian Society of Travel Writers) as well as being a multiple finalist in similar awards over the past decade.

Born in South Africa to Scottish parents and having lived in Africa, Australia, Asia and the UK, she says she was born to travel and that her job combines her passions for hotels, food and travel. Ms. Reid oversees communications for Accor's 1000+ hotels across Asia Pacific in 20 countries for brands including Raffles, Orient Express, Fairmont, Sofitel, Pullman, Novotel, Mercure and ibis. Ms. Reid also sits on the group's Executive Committee for Asia Pacific.


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

Ms. Reid can be contacted at 656-408-8864 or gaynor.reid@accor.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.