Editorial Board   Guest Author

Mr. Poulin

Daniel Poulin

Director, Spa & Fitness North & Central America, Accor

Daniel Poulin is the Director of Spa & Fitness, North & Central America for Accor. Leading the spa, fitness and recreation programs for the entire Accor portfolio in the region since 2014, Mr. Poulin is no stranger to hospitality with a career in the fitness and spa industry that spans over 30 years taking him from Canada to Asia and the Middle East.

Earlier in his career, Mr. Poulin operated the wellness department at a large community center in Vancouver but soon realized that many of the aging members of the community faced with various diseases could not easily and safely benefit from the programs already in place and tailored for younger healthier individuals. Working with various partners in the medical field along with the expertize of his team of fitness professionals, Mr. Poulin developed multiple rehabilitation programs from cardiac to osteoporosis to arthritis and cancer, many still in place today, almost 20 years later.

Often recognized as an innovator and "trends detangler" in the spa and fitness industry, Mr. Poulin's hands on experimental approach to trying practically anything once allows for real life skills that go beyond theories and concepts.

Mr. Poulin holds a Bachelor of Science degree in Kinesiology and a Master of Science degree in Nutrition. He was awarded a prestigious scholarship by the Medical Research Council of Canada to pursue his clinical research evaluating the impact of exercise and caloric restriction on the size and incidence of breast cancer that he then presented at the annual meeting of the American College of Sports Medicine (ACSM).

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

Mr. Poulin can be contacted at +1 416-874-2596 or daniel.poulin@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.