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Industrie Hoteliere

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8e édition du salon Food Hotel Tech en mars 2025 à Paris

📢 Food Hotel Tech returns on March 19-20, 2025, at Paris Porte de Versailles for its 8th edition, focusing on innovation and new technologies. Networking events with tailored guided tours are scheduled for hotel directors on March 20 at 3 pm, marketing directors on March 19 at 11:30 am, and fast-food chain owners on March 19 at 10:30 am. Arnaud Cabanis, CEO of TikTok France, will open the event. Three new Innovation Awards will be presented: customer experience, connected kitchen, and CSR & home automation.
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Korner Hotels repense l’hôtellerie par la décentralisation et la digitalisation

🏨 Korner introduces a new 3-star hotel brand focused on urban stays for both business and leisure in city centers. Each hotel has 20-35 rooms with soundproof panels and blackout curtains, offering modifiable rooms for 1-4 guests. They feature a communal Korner space for work, play, and dining. Korner's innovation includes a decentralized management model, empowering employees through digitalized customer journeys and support roles assigned via multi-month mandates and elections, aiming to foster staff involvement and professional growth.
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Une stratégie de développement ambitieuse pour Mandarin Oriental

🏨 Mandarin Oriental, led by Laurent Kleitman since last year, expands luxury hotel offerings targeting major capitals and key regions like the Middle East, Japan, and North America. In the past 12 months, the company opened three boutique hotels in Japan, one in Mexico’s Yucatan, restored Budapest's Gellert Hotel, renovated 10 19th-century villas in Rome, and started a Bali hotel project. With 28 ongoing constructions, Mandarin Oriental aims to double its portfolio within a decade, ensuring each new opening positively impacts local economy and culture.
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Une nouvelle collection de produits d’accueil par ADA Cosmetics et Yon-Ka

🛒 ADA Cosmetics partners with French brand Yon-Ka to launch a new collection focused on relaxation and sleep, featuring lavender scent with citrus and cardamom notes. The collection, consisting of shower gel, shampoo, conditioner, body lotion, liquid soap, and 2-in-1 body & hair shampoo, uses Actimood olfactory technology to influence mood by reducing stress and fatigue. Vegan, SLS-free, pH-neutral, dermatologically tested, and made with 97% natural ingredients, the collection is Cradle to Cradle Silver certified and Clef Verte recognized. It's offered in refillable SmartCare and SHAPE systems or ADA Cosmetics’ mono-material hygienic pump dispensers, complemented by a pebble-shaped gentle soap and extra products like a relaxing pillow mist.
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Découvrez les parasols Glatz France sur EquipHotel !

🏖️ Glatz France will be at EquipHotel in Paris Porte de Versailles on November 3-7, stand H7-2.H050. Highlighted products include the Palazzo Royal, accommodating up to 20 people with an 8-meter diameter, wind-resistant up to 110 km/h; Palazzo Style, withstanding 115 km/h winds; and Fortino Riviera, compact, handling up to 80 km/h winds. The Lyon-based company offers 4 parasol ranges.
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1 000 hôtels pour Mercure !

🍷 Mercure, part of Accor group, reached 1000 hotels this year after celebrating its 50th anniversary. Jean-Yves Minet highlighted Mercure's ability to blend local authenticity with global brand impact. New openings include Dubai Deira (January), Bangkok Surawong (May), London Earls Court (July), and the largest Mercure hotel worldwide in Singapore with 989 rooms. Present in 68 countries, Mercure has Accor's largest development pipeline with over 210 hotels planned by 2028.
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L’hôtel Splendide Royal Paris accueille un nouveau chef

🍕 Paolo Ambrogio, 29, becomes the new chef at restaurant Tosca within the 5-star Splendide Royal hotel in Paris's Faubourg Saint Honoré. With a background in Alain Ducasse's La Ciuta and Philippe Mille's Les Crayères, Ambrogio's menu features authentic Italian cuisine, blending tradition and innovation, and changes seasonally. Tosca's Mediterranean flavors span from the Alps to Sicily, offering dishes like Langoustine with burrata, Tagliolini with black truffle, and grilled Octopus. Prices: €52 for lunch, €130 for tasting menu.
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Tribune : « La souveraineté alimentaire est une urgence »

🍕 Thierry Marx, president of UMIH, Pascal Peltier, DG of Metro France, and Arnaud Rousseau, president of FNSEA, published an open letter on October 10 addressing French parliamentarians about food sovereignty. The letter highlights 6 major urgencies (territorial, economic, sanitary, social, environmental, and cultural) and proposes two main approaches: promoting high-quality French-origin products, referencing initiatives like the Filière Région, Charte Origine France initiated by Metro France in 2020, and labels like Maître Restaurateur and Fait Maison; and advocating for the daily practice of food sovereignty by encouraging good eating habits and culinary education through multidisciplinary workshops for students.
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Loulou s’installe à l’hôtel Barrière Les Neiges de Courchevel

🏖️ Loulou opens a new location on December 6 in Savoie at the Barrière Les Neiges in Courchevel, designed by architect Corinne Sachot, offering a two-level space with a bar, mobile bar, and terrace for festive events including DJ sets. The menu features classics like truffle pizza and pasta al pomodoro, plus Piedmont specialties, accessible to both palace guests and external clientele, with views of Bellecôte's snowy slopes.
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