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LHotellerie Restauration

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  • 3 min

Équipements : le réemploi s’invite dans les cuisines des Jeux olympiques

🍳 The world's largest kitchen at the Paris Olympic Games athletes' village in Seine-Saint-Denis will serve 13 million meals every day for two months. Sodexo manages the kitchen with Vesto supplying 300 out of 600 machines and equipment across 13 competition sites. These reconditioned tools help adhere to France's Agec law for an anti-waste, circular economy. After the Games, Vesto will launch a crowdfunding initiative to finance the repurchase and resale of these 600 pieces of equipment at half their original price. Vesto, growing from a startup to a 37-employee company in four years, views the Games as a large-scale experimental lab.
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[Podcast] : Jeux olympiques et paralympiques : comment se préparer au mieux ?

🏆 The opening ceremony of the Paris 2024 Olympic and Paralympic Games is scheduled for July 26. Bernard Boutboul, director of Gira, advises restaurateurs to prepare for client influx despite worries of a deserted capital. Suggested strategies include continuous work hours to cater to non-French dining schedules, reasonable pricing, themed offerings based on event timings and countries, shared and liquid menu options, and overcoming recruitment challenges for needed staff.
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Ascott accélère son expansion européenne

🏡 Ascott Limited, under CapitaLand Investment Limited, expands its European presence with six new residences, introducing The Unlimited Collection in Leicester and Edinburgh, and expanding lyf hybrid accommodations in five new cities including Edinburgh, Glasgow, Leicester, Manchester, and Colmar. The portfolio surpasses 60 properties across Europe. The Unlimited Collection will also launch in Dublin by 2025, and lyf Gambetta Paris is to open by end of 2024. Citadines continues growth with a new residence in Colmar slated for 2026.
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  • 2 min

Les Jeux se transforment en cauchemar pour le secteur de l’hôtellerie restauration et des commerçants parisiens

📈 Paris-Ile-de-France hospitality industry reports unprecedented summer tourist downturn, blaming security measures (Silt perimeter, Games pass, barriers) and political context. Parisian restaurants at Trocadéro face 70% patronage drop due to access restrictions. Hospitality sector demands fair compensation for financial losses from Olympic Games preparations, urgently requesting indemnification details from JO Compensation Commission.
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Camille Laratte nommée directrice marketing et communication d’Okko Hotels

🏨 Camille Laratte has joined Okko Hotels as the Marketing and Communications Director and will serve on the executive committee. With a background in developing F&B concepts at Accor Group and strategic conception to operational execution expertise, she aims to enhance customer experience. Laratte's marketing strategy for Okko Hotels will focus on innovation and sustainable practices, reflecting its status as France's first mission-driven hotel brand. She will lead strategic rebranding projects and brand expansion, ensuring marketing consistency and efficiency.
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Un nouveau Radisson ouvre à Reims cet été

🏨 Hôtelier Alboran opens a new Radisson hotel in Reims (Marne) this summer. The new building, part of an eco-district on a former railway brownfield, includes 102 rooms, a 70-seat bar-restaurant, fitness area, and rooftop on the 8th floor. Facilities for business clients include two meeting rooms (28 m² and 50 m²) and an 80 m² indoor studio near the rooftop. The hotel also offers coworking space and a rooftop view of Reims and its cathedral. Interior designer Ana Moussinet and art curator Sylvie Castellani, alongside photographer Maia Flore, contributed to the hotel's artistic and vintage design. Reims welcomes 5 million tourists annually, nearly half from abroad.
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À lire : La Restauration et l’hôtellerie de référence, coordonné par Antoine Woerlé

📖 Antoine Woerlé, MOF maître d’hôtel, coordinated the comprehensive operational manual "La Restauration et l’hôtellerie de référence," published by Éditions BPI, covering all aspects of hospitality and catering. The 832-page book, priced at €59, is slated for release on September 5. A special pre-order price of €47 is available until August 31 on editions-bpi.fr. The manual is designed for both students and professionals, covering topics from hygiene and room service to marketing and billing.
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