Editorial Board   Guest Author

Mr. Baudart

Emanuel Baudart

Global Chief Customer Officer, Accor Hotels

Emanuel Baudart has 15 years professional experience in key positions in Marketing, Sales, e-commerce, Loyalty programs, CRM and Distribution, in an international Hospitality and Services Group. He is experienced in international leadership positions and cross-functional management projects. He has been responsible for strategic business plans, annual budget planning, pricing, channel management & distribution strategies, international sales, marketing, e.commerce, social networks, media and advertising strategies. Mr. Baudart started his AccorHotels career in charge of roll-out programs for AccorHotels Central Reservation System and revenue management for worldwide operational units. In 2002, Mr. Baudart moved to Brazil to launch the call center operations for the South American AccorHotels organization. In 2005, he took over the position of distribution director for Brazil, overseeing Call Centers, Distribution, Sales & Loyalty. In 2009, he became Senior Vice President of Sales, Marketing, Distribution & Loyalty for the South American region for AccorHotels. Since November 2014, Mr. Baudart has been the Chief Customer Officer at the AccorHotels Headquarters in Paris. In this position, he is responsible for the Customer Centric transformation of the group for 4,100 hotels and 240,000 employees. Mr. Baudart holds a master's degree from INSEAD. He has also completed the Strategic Marketing Management Executive Program at Stanford University. Mr. Baudart speaks four languages including English, French, Portuguese and Spanish. His expertise in building brand loyalty and e-commerce programs has been paramount in propelling AccorHotels forward, enabling smooth transitions as more brands and products join the AccorHotels family.

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

Mr. Baudart can be contacted at 33145388600 or emanuel.baudart@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.