Editorial Board   Guest Author

Mr. Acar

Omer Acar

General Manager, Le Royal Monceau, Raffles Paris

Ömer Acar is the General Manager of the Le Royal Monceau - Raffles Paris, one of the city's pre-eminent luxury hotels. Under his stewardship, the next-generation palace has achieved recognition for its guest service levels, receiving the official 5-star rating in 2012, and a Michelin Star for each of its two restaurants in 2013. It also garnered prominent awards and accolades, such as 'Best New Hotel 2012' by Tatler Magazine, 'Best Hotel Ambiance and Design 2012' by Conde Nast Traveler Magazine and 'Best Spa in the World 2012' at the Virtuoso Awards. Mr. Acar has over 17 years experience in the luxury hospitality industry. Before joining Le Royal Monceau - Raffles Paris, he was General Manager at The Ritz, Paris for 5 years. Before joining the team at The Ritz, he was Director of Catering for Harrods Holding Group in London and, prior to that, at the Four Seasons Hotel Group in Egypt, Beverly Hills and Hawaii. Mr. Acar is married with two children. He studied at Hawaii Pacific University; Honolulu where he gained a BA honours degree in Science and Business Administration. Current board memberships include The Quality Committee for The Leading Hotels of the World and the Advisory Board for HIM - Swiss Education Group.

Mr. Acar can be contacted at 33142998800 or paris@raffles.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.