Mr. Salvador

Paulo Salvador

Global Vice President Marketing & Sales

Worldhotels

Brazilian native Paulo Salvador is the Global Vice President Marketing and Sales for Worldhotels and has an extensive background in international Marketing and Sales. He is a former fellow at the Kellogg Management School in Chicago, USA with a Masterís Degree in Corporate Sociology at Sciences Po Paris.

Mr. Salvador spent eleven years with Accor Hotels, first as Head of Marketing and Sales for Latin America and then as Global Senior Vice President for E-commerce, Loyalty and Travel Alliances. Among his achievements with Accor were the conception and launch of the A|Club global loyalty programme, the revamping of the companyís e-commerce strategy and support for the strong portfolio growth in South America.

Mr. Salvador joined Worldhotels in January 2011 and is based at the Head Office in Frankfurt, Germany. He oversees all operations within the EMEA (Europe, Middle East & Africa) region and is responsible for the groupís global marketing, sales and distribution activities.

Mr. Salvador speaks fluent Portuguese, Spanish, French and English and is currently studying the German language. He lives in Frankfurt with his wife and two children.

Mr. Salvador can be contacted at 49-69-66056-259 or psalvador@worldhotels.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. Todayís 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.