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targeted group of consumers,” Martin discusses. “There are two main areas we are trying to develop our capabilities within – namely, guest satisfaction and food and beverage proposition. Thanks to the acquisition of our new hotels, we have been able to create several strong concepts, which we would happily export to hotels and companies outside the Accor group. Such concepts include Isokyo – an amalgamation of Istanbul and Tokyo – for the Raffles brand, which is a Pan-Asian restaurant, showcasing the best the cuisine the East can offer, and NIKKEI NINE, which is a new concept in Fairmont Hotel Vier Jahreszeiten Hamburg.” Recognising Accor’s leading role in food and beverage, Martin has decided to organise the inaugural edition of a conference called Service Included, which will be held in Istanbul in 2020. He elaborates: “I want to get everyone who is responsible for our progress in the field together under one roof for
Accor
We have a department called Planet 21 that is looking at all aspects of sustainability. For instance, we apply a sustainable seafood approach, strive to reduce water usage and food waste, and encourage buying from local producers the first time ever. This includes the directors of food and beverage, the executive chefs, the general managers, as well as our procurement teams. It will be an event that will set the stage for where we are at the moment and how we are going to move forward. I am really looking forward to it, because the conference promises to be very exciting,
offering education and networking opportunities, but also providing inspiration for our people who need to understand that we are now a major player that is on its way to achieving even greater success.” Martin’s clear vision of creating excitement around Accor is also informed by his desire to retain as many of his employees for a long time as possible. “The biggest challenge in food and beverage is talent shortage. Some of the jobs we offer, are no longer desirable, because young people are mainly interested in IT-related professions and executing less physical tasks. As a result, we need to become the employer of choice by showing existing and prospective members of staff that we have exciting projects going on, which can really help them grow professionally, while working for some of the best luxury brands in hospitality. “I would also like to mention that for three years now, I have been working
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