Editorial Board   Guest Author

Mr. Poulin

Daniel Poulin

Director, Spa & Fitness North & Central America, Accor

Leading the spa, fitness and recreation programs for the Accor's 120 hotel portfolio in the North & Central America's region since 2014, Mr. Poulin is no stranger to hospitality and the wellness industry with a career in the fitness and spa that spans over 30 years taking him from coast to coast in Canada to Asia and the Middle East. 

Often recognized as an innovator and "trends detangler" in the wellness industry, Mr. Poulin's hands on experimental approach to trying practically anything once allows for real life skills that go beyond theories and concepts.  His approach to health and wellness is very much based on scientific evidences rather than being reactive to passing trends thus allowing for the development of carefully curated wellness programs and facilities throughout his career.  

Earlier in his career, Mr. Poulin lead the wellness department at a large community center in Vancouver but soon realized that many of the aging members of the community faced with various diseases could not easily and safely benefit from the programs already in place and tailored for younger healthier individuals.  Working with various partners in the medical field along with the expertise of his team of fitness professionals, Mr. Poulin developed multiple rehabilitation programs from cardiac to osteoporosis to arthritis and cancer, many still in place today, almost 20 years later. 

Mr. Poulin holds a Bachelor of Science degree in Kinesiology and a Master of Science degree in Nutrition from the University of Montreal with a specialization on cancer and exercise. 

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

Mr. Poulin can be contacted at +1 416-874-2596 or daniel.poulin@accor.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.