Editorial Board   Guest Author

Mr. Salvador

Paulo Salvador

Global Vice President Marketing & Sales, Worldhotels

Brazilian native Paulo Salvador is the Global Vice President Marketing and Sales for Worldhotels and has an extensive background in international Marketing and Sales.

Mr. Salvador is a former fellow at the Kellogg Management School in Chicago, USA with a Master's Degree in Corporate Sociology at Sciences Po Paris.  He Salvador spent eleven years with Accor Hotels, first as Head of Marketing and Sales for Latin America and then as Global Senior Vice President for E-commerce, Loyalty and Travel Alliances.

Among his achievements with Accor were the conception and launch of the A|Club global loyalty programme, the revamping of the company's e-commerce strategy and support for the strong portfolio growth in South America.

Mr. Salvador joined Worldhotels in January 2011 and is based at the Head Office in Frankfurt, Germany. He oversees all operations within the EMEA (Europe, Middle East & Africa) region and is responsible for the group's global marketing, sales and distribution activities.

Mr. Salvador speaks fluent Portuguese, Spanish, French and English and is currently studying the German language.

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

Mr. Salvador can be contacted at +49 696-605-6259 or psalvador@worldhotels.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.