Gestion hôtelière

🍰 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.

📝 In the Customer Satisfaction Score (CSAT) article, key performance indicators (KPIs) like Net Promoter Score (NPS) and Customer Effort Score (CES) are highlighted as essential for customer relationship management. The CSAT signifies customer satisfaction level, evaluated through questionnaires that collect customer impressions post-purchase, utilizing scales such as text, numerical, or symbolic (emojis). An effective CSAT measurement is calculated as the number of positive responses over the total responses, multiplied by 100, aiming for a score above 80% indicating high customer satisfaction. The article emphasizes the importance of open-ended questions, the strategic role of CSAT in customer loyalty, and the combination of CSAT with other indicators like NPS and CES for a comprehensive view of customer satisfaction. Guest Suite assists businesses in leveraging customer feedback to enhance online brand image and customer satisfaction using personalized satisfaction surveys and feedback collection methods.

🏖️ Domaine Reine Margot Paris Issy – MGallery Collection features a century-old yew, fruit trees, and a sloping garden leading to the old Marguerite de Valois castle's wall. With the Eiffel Tower in view, it's a peaceful retreat near Paris, just two metro stops from Porte de Versailles. The newly inaugurated hotel attracts Parisians for "staycations," offering a 5,000 m² orchard, a greenhouse, and seasonal mirabelle plum picking. Families can enjoy terrace dining, kids can play among flower beds, and a kids club is available during Sunday brunches.

🍴 Julien Lemarié's starred restaurant, Ima, underwent major renovations lasting two and a half months during the summer. The refurbishments included facade transformation, the removal of steps and high tables, and the installation of fabric panels to reduce noise, while maintaining the black color theme and counter. Ima is set to reopen on September 17. Meanwhile, Lemarié's team operated at full capacity at Imayoko, his second establishment, which also experienced a kitchen expansion.

🏠 EquipHotel 2024 in Paris at Porte de Versailles (15th arrondissement) embraces the theme 'Osons!' Franck Lebraly, an artist from Cannes, disrupts traditional decoration norms with a 200m², 95-seat ephemeral restaurant featuring a fresco with ocher and terracotta. Partnerships with EGE Carpets and Delius extend the motifs to fabrics, wallpapers, and carpets. British artist Luke Edward Hall's work at the Hotel Les Deux Gares in Paris (10th arrondissement) combines eras, colors, materials, and prints. Mama Shelter's designer Baptiste Vandaele creates instagrammable decor for locations including Lisbon and Luxembourg. EquipHotel 2024 will also showcase Stéphanie Piogé's live performance and her design for the Grande Scène walls.

🍴 On July 14, renowned chefs Alain Ducasse and Éric Frechon were made officers of the Legion of Honor. The rank of knight was bestowed on Sandrine Bayle-Gosse, Monica Bragard, Olivier Gourmelon, Louis Privat, and chefs Paul Pairet and Michel Portos, highlighting their contributions to hospitality and gastronomy.

🎓 The Kepler International Hospitality Academy (KIHA) was launched by Jannes Sörensen, Philippe Krenzer, Jacob Mayne, and Ken Yokoyama to reinvent luxury hospitality and train leaders for future business opportunities. The 5-month program, taught in English, includes 3 thematic modules in Amsterdam, Kyoto, Fribourg, and Bâle, plus 2 months of individual coaching. Limited to 15 participants, the first session starts in autumn 2024.

🍴 On June 6, the 4th edition of "Chaud Devant" culinary and service competition took place, organized by CFA HC Conseil in Montpellier. Chef Pieter Riedjik, of Achillée, sponsored the event. 14 finalists competed, with Davy Kouassi winning in cuisine and Victor Dimpre in service, while the team of Aboubakri Soudjay and Jason Varoqueaux was also celebrated.