Mr. Storey

Thomas W. Storey

President of Hospitality

SONIFI Solutions

Thomas (Tom) W. Storey is President of Hospitality for SONIFI Solutions and is responsible for leading all of the Company’s hospitality related strategic initiatives and operational activities.

Mr. Storey is a seasoned hotelier with an extensive hospitality background based on almost 30 years in the industry. Most recently he served as Executive Vice President Business Strategy for Fairmont Raffles Hotels International (FRHI), a leading global hotel company with over 100 hotels worldwide under the Fairmont, Raffles and Swissôtel brands. He was instrumental in the development of FRHI and he helped steer the business through an important period of growth during his recent tenure as President of Fairmont Hotels & Resorts.

Other companies and brands for which he has worked include Marriott Hotels, Carlson Companies, Promus Hotels Corporation and Doubletree Hotels. Through various senior management roles, Mr. Storey has made significant contributions in the areas of business development, strategic planning, hotel technology and sales and marketing.

As a testament to his contributions, Mr. Storey has been honored with numerous awards and acknowledgements which include being named to the list of The Top 25 Industry Leaders for Business Travel News and Travel Agent magazine as well as appearing on the Marketing 100 list as awarded by Advertising Age magazine.

As a leading voice within the hospitality industry, he has also been a member of various organizations including the American Hotel & Lodging Association (AH&LA) and the Travel Industry Association of America (TIAA).

Mr. Storey holds a Master’s of Business Administration degree from the Johnson School at Cornell University and a Bachelor’s degree in Economics from Bates College.

Mr. Storey can be contacted at 605-988-1510 or publicrelations@sonifi.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
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.