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Monday, 12 December, 2016, 11 : 35 AM [IST]

‘Indians are the new clientele for Sofitel Montreal Golden Mile’


Q. What is the USP of your property? What does Sofitel bring to the hospitality landscape of Montreal?
A. Sofitel Montreal Golden Mile brings a French touch to a local culture. We are proud to blend a French exquisite sense of style into every detail and service such as hospitality, F&B and reception. We adapted our brand savoir-faire and art-de-vivre to the local culture, and the result is astonishing. Indeed, I am sure we have successfully created a unique product offer in Montreal with our three strategic pillars: design, gastronomy and culture.

Q. Elaborate on your rooms, F&B and services.

A. One of the favourite services that we offer to our guests and partners is our cousu-main, a service enriched with emotion, performance and a passion for excellence. We are also proud to have two Clefs d’Or concierges and their team to provide a magnifique experience to our customers.

All of our rooms have a unique identity that is a subtle mix of French luxury and the best aspects of local culture. Every customer will find exceptional comfort in their rooms with the MyBed experience, an exclusive bed concept offering our customers retroactive sleep, and French fragrance products from Hermès or Lanvin. I am also proud to announce that all of our rooms are now equipped with Nespresso coffee machines to increase our customers’ experience.

We also have a gastronomic restaurant, Le Renoir. Its Executive Chef, Olivier Perret, highlights local and fresh products in the menu; in fact, he goes to Montreal’s largest farmer’s market every week and chooses fresh, healthy products to create exceptional dishes that blend French cuisine and Québec specialities.


Q. What kind of activities do you offer for organising MICE events in your hotel?

A. We can offer different personalised activities for MICE groups such as preparing dessert with our MOF (Meilleur Ouvrier de France/Best French worker) pastry chef, Roland Del Monte, going to the market with our Executive Chef, Olivier Perret, hosting Sugar Shack cocktails or coffee breaks on the terrace, etc. We are lucky to be in a city with a lot of ‘locally made products’, and we focus on developing partnerships with local companies to provide a taste of what Quebec has to offer to our international and local customers.

Q. How important are conventional channels of distribution like OTAs and offline agents for hotels?

A. Both channels are very important for us because of the seasonality we have in Montreal. OTAs are increasing in popularity year after year and are useful all year long. The offline agents still are an important source of revenue for us, mainly luxury agencies booking for individual and business customers that are loyal in our industry. However, we focus on our website to give our customers an experience and to share many of our benefits with them, such as using Le Club AccorHotels card, our loyalty programme.

Q. Which are the traveller segments you cater to?

A. We are very lucky to be in a cosmopolitan city; we see customers with their own culture and habits. Whether in leisure or corporate travel, we have adapted to the market’s needs and we extend a global offer that fits everyone.

Q.What activities have you planned for future to engage with Indian agents?

A. Indian travellers are a new clientele for us who have developed an interest to travel to Canada, and particularly to Montreal. AccorHotels is international company and our colleagues overseas share with us their know-how on India. For example, we have recently adapted our breakfast to suit the preferences of Indian customers.


Q. Where does India stand as a source market for your property? Any India-specific plan?

A.India is definitely an emerging market, and we are beginning to develop our brand there to help promote destinations abroad. We can say India is not yet our principal market, but it is undoubtedly growing year after year.

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