Accor is leveraging its high-end, proprietary restaurant brands to offer premium, on-trend, and narrative-driven culinary experiences that can be reliably scaled for large-volume corporate events across different markets.
For instance, at the recently-launched Embers Open-Fire Grill at Swissôtel Living Jakarta Mega Kuningan, a recent product launch featured the flagship restaurant’s curated Flame & Origin menu.
“The menu celebrated the restaurant’s fire-driven approach with dishes such as charred octopus paired with smoked paprika oil, wood-roasted beef accompanied by ember-grilled vegetables, and a dramatic flamed coconut panna cotta. These were presented with a refined service rhythm, allowing the concept to resonate even in a high-touch corporate setting,” explained Tony Chisholm, vice president of F&B at Accor.
Even for new establishments such as Trunk and Tandoor, a new, bar-led concept at Novotel Nairobi, corporates can expect a “distinctive” experience at a 500-person networking session.
“Teams are trained not just in technical delivery, but in guest engagement and performance. We scale the essence through signature cocktails, interactive garnish stations, and showmanship in service.
“With Embers, we apply the same principle. Its culinary identity, fire, depth, and raw-to-refined transformation – can be engineered into banquet operations. From prep to plate, we maintain quality through techniques that honour the brand’s philosophy, regardless of volume,” he explained.
When asked how Accor can ensure a consistent, high-quality event experience for a planner booking proprietary concepts in different cities, Chisholm said that there were detailed playbooks and training protocols available.
Developing these in-house F&B concepts also provides the hotel group with direct control over quality and experience delivery, offering teams the necessary creative structure to adapt effectively to diverse markets, he pointed out.
Accor also assists event planners in meeting corporate sustainability goals by offering its Plant-Forward strategy. This initiative places vegetables at the centre of the menu, leveraging culinary storytelling and provenance to ensure dishes remain premium.
Chisholm emphasised that such menus are created to feel “indulgent and memorable, not restrictive”, offering delegates myriad options such as roasted cauliflower dressed in truffle vinaigrette or heritage grain risottos topped with caramelised root vegetables.
To execute this strategy at volume, the group leans on its local networks. For instance, Swissotel Singapore taps directly into Accor’s regional network of farmers and local producers to secure fresh, consistent supply for large-scale events. In markets like India and Vietnam, the approach is culturally grounded, utilising local produce, herbs, pulses, and grains already available in the supply chain.
“Rather than replicating a global menu, we co-create solutions that reflect the destination while aligning with sustainability goals,” Chisholm confirmed.
