Gestion hôtelière

🏨 January 2025: Park Inn by Radisson Dresden will be rebranded as Best Western Plus Hotel Dresden City, maintaining its "three superior stars" classification. This expansion signifies a milestone for the Best Western network in Germany, enhancing its presence in the Saxon capital. Managed by Provent Hotels, which has a successful partnership with BWH Hotels Central Europe since 2021, the hotel aims to attract individual travelers and groups. The Dresden establishment, led by Anja Grimm since 2023, offers 131 rooms across five categories, breakfast restaurant, bar, and garage. Michael Lachmann, Provent Hotels' General Manager, foresees significant potential for the hotel in the individual and group travel market.

🍴 Lucrèce Lacchio, Cheffe at Le Berceau des Sens in Lausanne, crafted a festive foie gras recipe for Christmas. Ingredients include 4 escalopes of foie gras (~60g each), 6 Pink Lady apples, 1 Granny Smith apple, 50g Piemont hazelnuts, 50g pistachios, and a garnish of dill, fleur de sel, and pepper. Cooking involves 25 minutes for apple compote, separately roasting nuts, then blending with diced apple to create a mendiant. Foie gras is seared for 2 minutes per side and garnished with mendiant mixture.

🍴 A well-crafted customer journey is crucial in the restaurant sector for creating memorable experiences and customer loyalty. Optimizing each step from reservation to departure is key. Tips for enhancing the customer experience include personalized greetings, letting customers choose their table, and giving a memorable farewell, like a sweet parting gift. Balancing technology with human interaction is essential for creating brand ambassadors out of customers.

🏡 The Hôtel Barrière Le Majestic, located at 10 La Croisette, has enhanced its luxury offerings with the Signature Collection, featuring eight spectacular suites with personalized, celebrity-inspired decor or themes of Mediterranean travel. Recently, these accommodations have been complemented by exclusive bespoke services known as Signature Custom Services. The crown jewel is the 650 square-meter Majestic penthouse with a lavish terrace and an infinity pool at the seventh floor, offering views over the Palais des Festivals and the bay of Cannes.

🛀 La Réserve Boutique, part of Michel Reybier Hospitality's luxury hotel brand, launches a new online store (shop.lareserve.com) offering a collection of fragrances, wellness items, and French and Swiss artisanal wines & champagnes. The collection pays homage to the art of living across La Réserve's locations in Geneva, Paris, Ramatuelle, and Zurich. The heritage fragrance is a signature item, available in candles, interior scents, and boxed sets, embodying the legacy of La Réserve Genève.

🍺 "Happyculture" launched a 100% free training program, addressing two major issues: promoting often misunderstood hospitality professions and offering continuous, accessible, and free training. Post-pandemic, they face challenges in recruitment and talent retention. In 7 months, over 130 videos with 300,000 views were uploaded, highlighting 5 key jobs from reception to room management. The first half of 2024 saw a 71% decrease in turnover among receptionists compared to the first half of 2023. The initiative resulted in a 188% increase in applications for receptionists versus the previous year.

🏔 As winter 2024-2025 approaches, Cimalpes records a 12% increase in the number of contracts signed compared to last year and a 16% increase in direct bookings via website, reservation center, or agencies. For Christmas, 65% of accommodations are booked, with four resorts exceeding 80% reservation rates. February vacation bookings stand at 42%, with three stations above 60%.

🍽 Chef Lucrèce Lacchio of the Michelin-starred educational restaurant Le Berceau des Sens at EHL Hospitality Business School in Lausanne provides a recipe for grilled sea bream with a salad of green beans, raspberries, and soured milk. The ingredients for 4 servings include: 4 sea bream fillets (100g each), 500g local green beans, a box of raspberries, 50g chives, 300g coarse salt, 100g sugar, 2 yellow lemons, 200ml milk, olive oil, and fresh dill for decoration. The recipe involves marinating the fish in salt and sugar, grilling with a torch, and dressing green beans with lemon zest, olive oil, and chives.

🎃 Effective communication with hotel guests is key to prevent no-shows and last-minute cancellations. Sending frequent, personalized reminders via email or SMS can significantly reduce the chances of reservations being forgotten. It’s recommended to send three well-timed reminders: upon booking confirmation, a pre-arrival reminder (3 to 7 days before check-in), and a reminder on the day of arrival. Automated messages also enable guests to confirm their arrival, aiding room allocation and welcoming preparations. D-EDGE partners with LoungeUp, a hotel CRM provider, to optimize the customer journey at every step.

🎁 During the holiday season, brands globally intensify email marketing campaigns, especially for Black Friday and Cyber Monday. To stand out, meticulous email practices and crafting compelling subject lines, content, and CTAs are crucial.