Editorial Board   Guest Author

Ms. Reid

Gaynor Reid

Vice President Communications & CSR, Accor Asia Pacific

Gaynor Reid is Vice President Communications & CSR for Accor Asia Pacific, based in the company's Singapore regional head office. She has worked for Accor for 18 years, starting in the group's Sydney office as Media Relations Manager and moving to Asia in 2013. She oversees the group's communications strategy, corporate social responsibility (CSR) and crisis management to consistently articulate Accor's messaging to both internal and external audiences.

Prior to joining AccorHotels, Ms. Reid oversaw Communications and Community Relations for the Sydney Organising Committee for the Olympic Games (SOCOG) and managed SOCOG's Welcome the World project to prepare Australia to welcome visitors from across the world for the Olympics. With a background in journalism, she was also a reporter and editor for ten years before moving into Public Relations and Marketing. An award-winning communications professional, Ms. Reid was awarded Best Hotel PR of the Year 2013 (Hotel Management Awards), Communicator of the Year 2011 (Australian Society of Travel Writers), Best Hotel PR 2009 (HM Awards) and Best PR Member 2004 (Australian Society of Travel Writers) as well as being a multiple finalist in similar awards over the past decade.

Born in South Africa to Scottish parents and having lived in Africa, Australia, Asia and the UK, she says she was born to travel and that her job combines her passions for hotels, food and travel. Ms. Reid oversees communications for Accor's 1000+ hotels across Asia Pacific in 20 countries for brands including Raffles, Orient Express, Fairmont, Sofitel, Pullman, Novotel, Mercure and ibis. Ms. Reid also sits on the group's Executive Committee for Asia Pacific.


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

Ms. Reid can be contacted at 65-6408-8864 or gaynor.reid@accor.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.