Mr. Beaubien

Charles de Gaspe Beaubien

President & CEO

Groupize Solutions

Visionary entrepreneur Charles de Gaspe Beaubien has been a disruptive force in the group travel industry, building technology solutions to automate and transform the group hotel booking experience. As president and CEO of Groupize, Inc. Mr. Beaubien is recognized for pushing boundaries through all facets of technology to benefit travelers and the industry.

Mr. Beaubien thrives on developing new capabilities and architectures, building strategic partnerships, expanding business models and pioneering new technologies. His hands-on planning involvement, combined with his extensive knowledge in travel technology fuels his passion to bring efficiencies to the difficult processes involved in online shopping, booking and managing of groups and meetings. Mr. Beaubien’s dedication resulted in Groupize being named the most Innovative Emerging Travel Technology Company by PhoCusWright at the Travel Innovation Summit in 2013.

With over 25 years of experience in the travel industry, Mr. Beaubien has held executive leadership positions in every aspect of group travel and tourism. Whether driving group business growth in Montreal while at Tourisme Montreal or serving in executive positions for major group tour operators including Yankee Holidays and Group Voyagers Inc. (Globus, Cosmos, Monograms and more); Mr. Beaubien understands the complications of planning and booking group travel.

Mr. Beaubien has held numerous board seats including the Canadian Tourism Commission Leisure Advisory Board, the Starwood Advisory Board, and the Gloucester, MA DMO. He credits his education in Entrepreneurship from Bishop’s University in Quebec and l’E.S.S.C.A. (Ecole Superieur des Science Commerciales d’Anger) in France for his ‘we can fix this problem’ attitude.

Please visit www.groupizesolutions.com for more information.

Mr. Beaubien can be contacted at 508-332-7319 or charles@groupize.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. 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.