Cooking Up Opportunity Following Accor’s recent re-organisation, Tony Chisholm, Vice President of F&B MEAT and Asia for Premium, Midscale and Economy brands, discusses financial discipline, international trends and the enduring power of ‘concept’. Words: Shanna McGoldrick
PROFILE Tony Chisholm Vice President of F&B – Middle East, Africa, Turkey (MEAT) and Asia, overseeing Premium, Midscale and Economy brands Accor Growing up with parents who worked in the restaurant industry, Tony Chisholm was perhaps destined for a career in food and beverage. The New Zealand native started his hospitality journey in Auckland with Hyatt, getting experience across various factions of the business and working in locations across Asia, before moving to Accor to further climb the corporate ladder. A foray into private equity saw him work for Gore Capital and KSL Capital Partners, before he returned to Accor in July 2023 as Vice President of Food & Beverage for the Middle East, Africa and Turkey (MEAT) and Asia for Premium, Midscale and Economy brands. His remit encompasses some 938 restaurants and 529 bars across approximately 700 hotels operating throughout the diverse region, with venues located within brands such as Pullman, Swissôtel, Novotel, Mercure and Ibis.
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ccor’s 2023 organisational restructure was
in 2024, accounting for around 30% of total
designed to accelerate growth and better
revenue from the Asia and MEAT regions.
address market developments, with the
Chisholm’s background in private equity means
shake-up presenting an opportunity for the hotel
he runs a tight ship, with the Vice President of
giant to refresh its approach in the F&B space, in
Operations of each country in his portfolio given
particular, focusing on driving momentum across
access to dashboards displaying precise financial
all property levels, from luxury to budget. Enter
performance metrics and identifying successful
Tony Chisholm, whose newly created role as Vice
venues, as well as opportunities for growth.
President of Food & Beverage, MEAT and Asia
“We’re always aware of where we sit month-
within the new Premium, Midscale and Economy
to-date and year-to-date,” he says. “Overall,
pillar requires overseeing around 1,500 bars and
it’s about bringing that investment focus to the
restaurants across the region.
operating platform and applying it to the way
TASTY EATS AND BALANCE SHEETS
operators run hotels regionally.” On the ground, that means shifting ideals about
“Gastronomy has never been as important in
how to best manage overheads and boost bottom
the modern hotel experience as it is today,” says
lines, with longevity becoming an increasingly
Chisholm. “Everyone’s looking for an experience;
important buzzword, as owners seek to lock in
everyone’s looking for more authenticity.”
at least three to five years of success before a
Crucially, he believes awareness of the commercial
change of concept is needed.
potential afforded by a strong F&B policy has grown amongst owners at all property levels.
INTERNATIONAL APPEAL
“Whether owners or investors are reselling an
So, money talks – and as it turns out, Chisholm
asset or it’s a long-term investment, having a
isn’t the only one with his eye on the numbers.
successful food and beverage element is on the
Amidst the varied and creative gastronomic
tip of everyone’s tongue,” he explains. “It’s
trends flourishing in his markets, he pinpoints
increasingly apparent that food and beverage is
a surprising one: the return of the set lunchtime
more important to investors than it has been at
menu. The appeal, he believes, is partially a
any point in the last two decades.”
response to the global cost-of-living crisis,
The interest is justified. F&B is projected to
and partially due to increasingly demanding
pull in €1.3billion across Chisholm’s portfolio
lifestyles. “Everyone appears to be a little bit