Pierre Akiki

Founder and General Manager

As head of the Next Ideaz hospitality consultancy, Pierre Akiki sets the course for his company’s vision to drive growth, and provides leadership to his senior staff as they support him in forging the company’s role in the industry. In this capacity, he sets the overarching project strategy and oversees the successful accomplishment of major objectives through to completion.

His extensive background in hospitality management and tourism includes proven expertise in multiple core competencies, such as: driving efficiency and productivity; logistical process improvement; setting cost-control guidelines to boost income; directing highly-skilled teams to achieve client success; integrating technological systems; and implementing quality and safety standards and regulatory compliance.

Throughout his career, Pierre, who is fluent in four languages, has demonstrated to clients from around the MENA, the key qualities that are indispensable to a leading consultant: he is sought out for his understanding of the business, his active listening and collaborative methods, and his ability to apply knowledge to multiple specialties, all of which goes to gain the client’s trust.

He has held leadership roles in some of Lebanon’s 5-star hotels like the renowned Phoenicia InterContinental, the Hilton Habtoor Grand Hotel and Spa, the Hilton Metropolitan Palace, Le Vendôme InterContinental and the Regency Palace.

Internationally, Pierre has developed a restaurant chain in the United Arab Emirates, Q-Gourmet, and pioneered the business growth of the Hayatt Grand Hotel in Abuja, Nigeria, Yelmolli Marché and Pizzaro, also in the UAE.

Pierre earned a master’s degree in marketing from the American University of Technology following a bachelor’s in hotel management from the State University of New York. His accumulated training and experience in hospitality prompted him to enroll in a doctoral program in tourism and geography from Lebanon’s St. Joseph University, to be completed in 2014.

He continues to broaden his knowledge of the industry through training courses such as franchise management, updates in audit and accounting, IT, hygiene and sanitation in food service, customer satisfaction, wine, champagne, Scotch and French cheese production and appreciation.

He conducts industry seminars and workshops, such as “Establishing Cost Control and purchasing standards”, in collaboration with the American University of Cairo; “Food, Beverage and Labor Cost Control and Purchasing for Executive Managers” in Egypt. He is a contributor to trade magazines.

He achieved ISO 22000 certification in Food Safety Management system, in 2007—the standards included, hygiene, food safety, quality and management systems.

Pierre is a professor of tourism studies at Notre Dame University and St. Joseph University.

After 6 months working with Pierre Akiki (NEXT IDEAZ), I learned the real meaning of Cost Control...