Gestion hôtelière

🎭 In 2023, Puy du Fou became France's fourth most-visited theme park with 2.6 million visitors, boasting 26 dining areas. Emphasizing quality, the park sources locally with over 50% of suppliers within the Vendée region and 70% within 100 km. It operates its own 1.6-hectare certified organic vegetable garden, supplemented by a local farm partnership. To accommodate guests, around 2,000 seasonal talents are hired, with 60% returning annually. The park, which employs 600 people including 70 permanent staff, offers immersive historical experiences across 5 hotels and 34 restaurants and bars. The Grand Tour, a new Belle Époque train attraction, will debut in summer 2025, featuring a 4,000 km, six-day journey serviced by around 30 newly recruited talents.

🏨 Accor repositions ibis London Earls Court as a co-branded Mercure and ibis establishment, post multi-million-pound renovation. The new Mercure and ibis London Earls Court Hotel will feature 226 ibis rooms and 282 Mercure rooms. A soft launch by the end of the month introduces 226 ibis rooms, 144 Mercure rooms, Barnaby's restaurant, and a well-equipped Mercure meeting space. Full completion expected by early 2025, with meeting spaces for up to 1,200 people and a ballroom for 800.

📝 87% of consumers read and trust online reviews. A 2023 Brightlocal study found that 88% of consumers are more likely to choose a business if the owner responds to all customers, regardless of their satisfaction level. Tips include empathetic responses, adapting communication, and proposing concrete solutions to customer dissatisfaction. Negative reviews are opportunities for improvement and maintaining a positive brand image. ????

🏦 Fondée par Olivier Coustet et Patrick Lenoël, SANTAREIM Partners est une entreprise de gestion en immobilier et hôtellerie visant les investisseurs privés avec des solutions post-Covid. Offrant des investissements sur mesure, l'entreprise vise la création de valeur sur un horizon court, adaptée au contexte financier de 2022 après la crise sanitaire. Olivier Coustet, avec 20 ans d’entrepreneuriat, et Patrick Lenoël, expérimenté en direction bancaire et fonds immobiliers, sont épaulés par Valéry Fouquet, spécialiste hôtelier. SANTAREIM Partners se concentre sur des hôtels 3 étoiles, avec l’objectif d'investissements à court terme et de gains en capital rapides.

🍜 Asian Gastronomy Awards, set for November 5, will debut at Equiphotel's open stage. Culinary professionals will compete in three categories: Best Sushi, Best Street Food, and Best Pastry, with the prize being a trip to Japan. Fifteen participants, five per category, will be pre-selected for the challenge. Registrations are open on the Asian Gastry Awards website.

🍰 Traiteur de Paris launches a pastry contest, with the final on January 9, 2025, at Ferrandi Paris school in Rennes. Presided by chef Manuel Bouillet, the contest is open to final year students in France. Participants register online to create two dishes based on the four seasons using Traiteur de Paris desserts. Six finalists judged by a gastronomic jury will compete, with prizes including a 5-day pastry internship in Taipei for the winner, a meal at l'Arpège in Paris for the second place, and a KitchenAid mixer for the third. Registration opens June 18, 2024, with initial submissions due by October 7, 2024, and finalists announced on December 2, 2024.

🏠 As of June 4, 2024, seasonal workers can benefit from Visale, a free rental deposit guarantee, promoted by Action Logement in partnership with Umih. The collaboration focuses on promoting Visale, developing affordable housing, and fostering innovation in housing access and relocation of seasonal workers. Action Logement's subsidiaries will provide affordable, short-term housing solutions, including modifiable and relocatable individual homes, to Umih members in tourist areas.

🍴 Former Thierry Marx chef Piotr Korzen opened a 40-seat restaurant, Matka (La mère), showcasing reinvented Polish cuisine with French techniques in Paris. Chef Maksym Zorin, with Ducasse Group experience, offers French cuisine with Ukrainian twists at La Datcha, also in Paris. Moldovan-born chef Oxana Crétu, an autodidact, launched Inima (De tout cœur) in Bordeaux end of 2023, integrating Moldovan culinary practices with French local cuisine including her signature dish featuring D'Artouan shrimp with saffron and lavender. This trend signifies a shift towards refined Eastern European gastronomy in France.