, auteur/autrice sur Le 10 Minutes Hôtelier - Page 163

3 min

Insertion professionnelle : Hyatt célèbre ses jeunes diplômés lors d’une cérémonie inspirante !

📑 On December 11, Hyatt celebrated the graduation of students from its RiseHY program, aimed at helping school dropouts and those distant from traditional career paths, mainly in the hospitality sector. The program, launched in France in 2019, successfully helped over 8,700 global youths and aims to support 10,000 by the end of 2025. RiseHY, in partnership with Les Déterminés and supported by France Travail and the Région Île-de-France, aligns with upcoming employment-focused events.

3 min

Le Groupe Partouche ouvre son premier casino au Bénin

🎲 Groupe Partouche expanded its international presence by launching its first casino in Benin early February, located at Sofitel Cotonou Marina Hotel & Spa. This marks the group's second African establishment, following one in Djerba, Tunisia. The Casino de Cotonou features 31 slot machines and 10 gaming tables, including English Roulette, Punto Banco, Black Jack, Stud Poker, Texas Hold’em Poker, and offers a unique gaming experience. The establishment is open daily from 2 p.m. to 4:30 a.m., with games available from 8:30 p.m., aiming to meet local customer habits and expectations.

3 min

Disneyland Paris annonce l’ouverture du restaurant La Forêt Secrète par Jean Imbert le 7 mars 2025

🍴 Disneyland Paris' iconic Disneyland Hotel will debut La Forêt Secrète by Jean Imbert on March 7, 2025. Open to all, including non-visitors, this third restaurant at the hotel will serve guests Wednesday to Sunday evenings starting March 7, 2025. Reservations open February 19, 2025, at 01.60.30.20.50. Star chef Jean Imbert, leading since 2021 at Plaza Athénée where his restaurant earned a Michelin star within 9 weeks, will provide a Disney film-inspired culinary experience.

4 min

Biarritz : une nouvelle adresse Roc Seven ouvre ses portes au mois d’Avril 2025

🏖️ Roc Seven Biarritz opens in April 2025, transforming "Les Baigneuses" after months of renovation. The establishment features a restaurant with 250 seats, a double rooftop, and nine hotel keys. Overlooking Port-Vieux beach, it includes an outdoor bar and panoramic Atlantic views. Chef Andréa Tagliarino offers a menu with Italian and Spanish influences.

5 min

TourCom transforme l’expérience du paiement avec son tout nouveau programme de carte, développé en collaboration avec Adyen et Visa

💳 In a strategic collaboration, Adyen and Visa join forces with TourCom, France's largest network of independent travel agencies, to revolutionize the payment experience. TourCom's new payment platform aims to streamline operations for both small and large agencies within the network, enabling them to expand offerings and generate revenue, while saving time on routine tasks. This innovative platform is a tailored, central solution designed to keep TourCom's agencies ahead of the competition.

21 min

Résultats annuels Covivio I Hausse de +10% du résultat récurrent, bilan renforcé, perspectives favorables

🏦 Covivio, an operator in the changing real estate sector, made over 1 billion euros in investments in 2024, focusing on hospitality with 67% of investments. The group finalized a 1.5 billion euros disposal plan, resulting in a net recurring profit increase of 10% in 2024. New agreements for disposals worth 766 million euros exceeded appraisal values by 3%. Covivio's portfolio is valued at 23.1 billion euros, with a Group share of 15.6 billion euros, marking a growth of 3%. The company plans to offer a 6% higher dividend at the next general meeting.

19 min

Accor – Résultats Annuels 2024, une nouvelle année record

🏨 Accor reported annual results for 2024, setting a new record. Revenue increased by 11% to €5,606 million, with a current operating profit up by 12% to €1,120 million. RevPAR grew by 5.7%. CEO Sébastien Bazin highlighted ambition, discipline, and demand as guiding principles for the group's record performance and the dual-division organization's efficiency. The hospitality sector showed resilience throughout 2024, including a robust Q4. Accor plans to propose an increased shareholder return at the next General Assembly.

3 min

L’UMIH présidée par Thierry Marx devient membre associé de Prévention & Modération

🍻 On February 25, 2025, at the Salon International de l’Agriculture, Prévention & Modération (PM) and the Union des Métiers et des Industries de l’Hôtellerie (UMIH), led by Thierry Marx, signed a partnership agreement. The ceremony was held at the Brasseurs de France stand at 11:00 AM. The partnership focuses on promoting moderate alcohol consumption and preventing risky behavior. Additionally, PM and UMIH will launch an innovative online training program for festival organizers, bartenders, and volunteers in spring 2025, featuring interactive modules on risk prevention.

3 min

Destination Beauval : le Zooparc élargit son offre hôtelière avec 3 nouveaux hôtels

🏡 The Beauvilliers, once a hospital in Saint-Aignan designed by architect Jules-Hardouin Mansart, offers spacious, refined rooms alongside breakfast at Les Rivages de Beauval. Located just 8 minutes by car from ZooParc, the establishment provides 27 rooms accommodating 1 to 6 guests, including 1 room for guests with reduced mobility, along with a public parking, a bar, and a seminar room. Bookings open from April 4, 2025. The nearby Grand Hôtel, dating back to the 18th century, features family rooms with views and Art Deco elements reminiscent of the 1920s.

2 min

Obligation d’affichage de l’origine des viandes dans les restaurants

🍴 French Prime Minister François Bayrou implemented a decree for mandatory origin labeling of meats in restaurants. This responds to demands from farmers, consumers, and restaurateurs, enhancing transparency and emphasizing the quality of French produce. The decree, published today, expands the labeling requirement to pork, lamb, and poultry, a rule in place for beef since 2002. The move coincides with the Salon international de l'Agriculture, showcasing French commitment to quality, sustainable food. Now, restaurant-goers in France can choose dishes made from locally produced meats.

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