Mr. Guay

Claude Guay

President & CEO

iPerceptions Inc.

Claude Guay is President & CEO of iPerceptions Inc. (TSX.V:IPE), a leading provider of web-focused Voice of Customer analytics since May 2009. Mr. Guay demonstrated in the last 10 years that he is a versatile “C” level international executive with recognized leadership in General Management and particular expertise in business development, sales and marketing using strategic applications of technology. Until recently, he was Executive Vice President and Chief Information Officer of Gildan Activewear, a global apparel manufacturer listed on the NYSE and TSX. During his two-year tenure, Gildan Activewear grew from $773 million to $1.25 billion in annual sales. He also founded MTI Services in 2005 to provide management consulting services related to business strategy, technology and innovation.

Prior to this, he was the President & CEO of Accovia Inc., a leading international provider of travel packaging technology. He significantly improved Accovia product offering, image and financial results while managing the process for the sale of the company.

Previously with IBM, Mr. Guay spent the last six years of his IBM career with its Global Travel and Transportation Industry Unit; his worldwide responsibilities included management consulting, marketing, business development and travel distribution solutions. Mr. Guay headed the IBM team that developed a portfolio of new solutions. He assisted in the creation of innovative e-commerce strategies for two premier international airlines and led IBM’s efforts related to e-marketplaces in the travel industry. Throughout his IBM career, he had the opportunity to participate as a pioneer and forerunner of industry trends such as electronic distribution, outsourcing, system integration, rapid application development and business process reengineering.

A widely recognized and often quoted expert in travel-related e-commerce and technology, Mr. Guay participates as a keynote speaker at many travel conferences and has been quoted and published in numerous trade publications.

Mr. Guay also held seats on the Board of Directors of Accovia Inc. (2001-05), Open Travel Alliance (2003-05) and an innovative technology start-up called StormMaker Software (2002-05). He joined the Quebec Tourism Circle in 1998, was a founding member of the Technology Committee of the Canadian Tourism Commission and is a member of the Board of Directors of the Palais des congrès de Montréal. A member of the Young Presidents’ Organization, Mr. Guay is a graduate of Industrial Engineering from l’École Polytechnique de Montréal and a Professional Engineer since 1984.

Mr. Guay can be contacted at 877-796-3600 or cguay@iperceptions.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.