Gestion hôtelière

🎭 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…

🪲 To minimize bed bug hiding spots, keep rooms uncluttered. Clean second-hand furniture with specialized heat equipment before introducing them to your establishment. Provide open wardrobes and luggage racks for guests' clothes and suitcases. Housekeeping staff should be trained to detect bed bugs early, with visual checks ideally daily, at least weekly. Thoroughly clean all room nooks after guests leave; steam clean mattresses, box springs, headboards, luggage racks, armchairs, and carpets weekly. Wash suspected infested linen at 60 °C. Guest awareness is vital; hotels like Albert 1er in Toulouse, owned by Emmanuel Hilaire, advocate for better client education on bed bugs. The government provides resources at ecologie.gouv.fr. Other preventive measures include regular bi-annual canine detection.

Améliorer la qualité de service est essentiel pour accroître la notoriété et la rentabilité des établissements d'hôtellerie et de restauration, tout en fidélisant clients et collaborateurs. Transformer clients et équipes en "Ambassadeurs", anticiper les besoins individuels, et se faire accompagner par des consultants spécialisés sont des stratégies clés recommandées.

🎓 On June 28, École de Savignac in Périgueux celebrated the graduation of 126 bachelor's students and 54 MBA students in hospitality management. Boasting a 97% employment rate post-graduation, the school has over 3,000 alumni across more than 60 countries, with about 600 working abroad. Notably, 11% of graduates have become entrepreneurs.

🌿 Arnaud Dalibot, ex-directeur at LVMH USA, launched Mûre, a 45 m² micro-canteen in Paris, 2014, focusing on mainly vegetarian, homemade cuisine with 95% organic, seasonal, local products. Serving 300 lunches daily with an average spend of €12, options range from €5.30 to €17.50. In 2018, he started a 3-hectare agroecological farm in Ile-de-France, producing 140 vegetable varieties, fruits, honey, eggs, and opened a Parisian grocery store in January 2024. Partnering with Bertrand Jelensperger in 2022, Mûre's expansion includes 5 branches by autumn 2024, with a second 10-hectare farm already in operation.

📖 Bernard Boutboul, director of Gira, advises restaurateurs to welcome children despite a low average bill per child, viewing it as an investment to build loyalty among parents. He recommends offering a children's menu with multiple options, focusing on attractive, playful presentations, and moving beyond typical kids' dishes to educate them on healthier choices. Boutboul also suggests including collectible gifts to entice repeat visits and hosting children's birthday parties to fill restaurants during off-peak hours. He has proven the success of offering free meals to children, especially on Wednesdays, to boost parents' patronage and revenue in casual dining, but not in fine dining or fast food.

🍳 In 2024, L'Association des Maîtres Cuisiniers de France celebrates the 70th anniversary of "Le Meilleur Apprenti Cuisinier de France" contest. Renowned Chef Éric Fréchon, with 3 Michelin stars, a Green Star, and over 40 years of experience, will be the patron. Regional selections run from September 30 to November 28, 2024, across France, leading to the national final on January 13, 2025. Chef Fréchon is a Meilleur Ouvrier de France since 1993 and a Knight of the Legion of Honor since 2008.