JULY-AUGUST 2025CONSTRUCTIONBUSINESSREVIEW.COM8IN MYOPINIONRecognizing Tony Chisholm's strategic leadership and industry expertise, this exclusive interview explores his invaluable insights on transforming food and beverage operations into dynamic business drivers, enhancing guest experiences and delivering sustained value for Accor's diverse portfolio.Culinary Concepts: The New Hotel DifferentiatorI see food and beverage as the soul of a hotel--an essential factor in shaping a guest's decision on where to stay and driving value for owners. Post-COVID, global interest has surged, with guests more knowledgeable and discerning than ever. This shift has made hotel owners more open to dynamic brand concepts, including partnerships with established restaurant brands. In some locations, integrating a well-regarded restaurant with an existing customer base enhances both the hotel experience and the brand's reach. These collaborations--through lease agreements or revenue-sharing models--create vibrant dining experiences that were rare in hotels a decade ago.Another key trend is the blending of business and leisure travel, making food and beverage offerings even more critical. Business travelers, now seek seamless in-room dining and client-friendly restaurants, while leisure guests prioritize indulgent breakfast and brunch experiences. Through strategic partnerships, unique concepts and high-quality experiences, food and beverage remain a defining pillar of hospitality. The goal is to build a diverse, dynamic dining landscape that meets all the guest's expectations while maximizing value. THE GREAT BUSINESS OF FOOD AND BEVERAGE IN HOSPITALITYBy Tony Chisholm, Vice President of Food & Beverage I MEAT & Asia, Premium, Midscale & Economy Hotels, Accor Tony Chisholm, Vice President of Food & Beverage I MEAT & Asia, Premium, Midscale & Economy Hotels, has built a distinguished career in hospitality, spanning hotel operations, revenue management and food and beverage leadership. Chisholm began his journey in New Zealand at the age of 18 and joined Accor in 2003 at Sofitel Saigon Hotel in Vietnam, quickly rising through leadership roles. By 2015, he was General Manager and Regional Country Manager across Asia before transitioning to private equity, where he spent eight years managing mergers, acquisitions and asset portfolios. Returning to Accor as Vice President of Food and Beverage for the Middle East, Africa, Turkey and Asia, he now drives operational excellence and financial performance. Now, with a strategic vision for the future and deep industry expertise in elevating guest experiences, Chisholm continues to shape the evolution of food and beverage offerings across Accor's dynamic portfolio. Tony Chisholm
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