Gestion hôtelière

🏖️ 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.

🎭 Julia Sedefdjian, youngest starred chef in France in 2016, launched her solo venture, Baeita, in Paris' 5th arrondissement in 2019, earning a Michelin star. In 2023, she received the Knight of the National Order of Merit from Guillaume Gomez. Sedefdjian, originally from Nice, attributes her success to the trust placed in her by her teams since apprenticeship days. She values creativity and independence, aiming to share her Mediterranean culinary identity without barriers. As a chef-owner, she cherishes the everyday freedom. Focusing on management balance through listening and conviviality, she maintains the necessary rigor for a starred restaurant. Committed to giving back, Sedefdjian devotes time to teaching and has cooked for students facing food insecurity, an issue close to her heart.

💰 In the hotels, cafes, and restaurants (CHR) sector, employers are obliged by the Parodi decree dated February 22, 1946, modified on October 1, 1947, to provide meals or a compensatory indemnity based on work schedules, leading to variations in the reported meals per month (e.g., 42, 39, 37, or 36). A ministerial circular from March 9, 1990, determines that meals must be provided when the business is open and the employee is present. Paid leave and sick leave do not include food benefits. The CHR collective agreement article 35-2 refers to, but doesn't specify, these benefits; instead, the calculation of paid leave compensation is detailed in the Labor Code's article L.3141-22 and CHR's article 24. As of January 1, 2024, the value of meals provided or compensated is set at €4.15 each, included in the gross salary for social contributions. Employers must also remit a TVA (tax) at a flat rate of €0.32 per meal provided from January 1, 2024, calculated using a formula involving the minimum guaranteed amount.

🍴 A recent study by the University of Aveiro, Portugal, reveals the importance of hotel breakfasts, with 44% of 4-star and 13% of 5-star hotel guests deeming it very/extremely important. Moreover, 64% would return to a hotel for its breakfast, and 67% of hotel managers believe it's an important factor for guests. Key strategies for enhancing breakfast include varying the menu, focusing on quality, considering dietary restrictions, and providing attentive service. WuBook's Zak software helps manage breakfast offerings through features like specific seating arrangements, QR code menus, immediate payment, and tracking statistics to optimize service and revenue.

Communiqué de presse Le 20 juin 2024 Paris, 18 juin 2024 – À quelques jours du lancement des Jeux de Paris 2024, les propriétaires de locations touristiques parisiens se trouvent…