Editorial Board   Guest Author

Ms. Gaulin

Sorya Gaulin

Director, Corporate Public Relations, Four Seasons Hotels & Resorts

You already know Sorya Gaulin. You have read about her in news stories. She is “The Woman Who Declined to Comment.” Ms.Gaulin became the Director of Corporate PR at Four Seasons in July of 2007. In 2010, she added Social Media to her roster, underscoring her expertise as a highly innovative and integrated marketer. In her role, she oversees all PR and Social Media agencies on a global basis. Having been a journalist once herself, Ms.Gaulin comes to Four Seasons with a keen understanding of what makes a compelling story. As a seasoned traveler, she takes a global outlook and emphasizes the importance of understanding cultural differences and how they impact marketing. Through this lens, she works with her team to develop clever and creative campaigns that truly connect with people, as that's what Four Seasons is known for. With more than 15 years of experience in brand marketing, Ms.Gaulin has lots to say on the topic of brand power and feels blessed that has only worked for brands that she truly loves. In her former role as Director of Marketing and then Vice President of Public Relations and Corporate Giving with Indigo Books & Music Inc, Ms.Gaulin oversaw all aspects of the retailer's external communication as well as author and celebrity events including Bill Clinton, Sting and Jamie Oliver, and three memorable Harry Potter launches. Prior to this, she led Marketing, Public Relations and Social Campaigning for The Body Shop Canada, which took her on a road trip across Canada speaking about violence against women and body image issues. Not surprisingly, Ms.Gaulin takes great pleasure in a good e-book, loves food and has tried many weird delicacies through her travels, and enjoys photography and fishing. As a native of Quebec, she is fluent in French and English; she will also speak Italian when forced to in Italy; and can manage to order a meal in Czech (as long as it's beer and fried cheese). When asked to speak about this, Ms.Gaulin politely declined to comment.

Ms. Gaulin can be contacted at 416-441-4440 or sorya.gaulin@fourseasons.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.