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📱 HiJiffy, a leader in conversational AI for hospitality, unveils its Campaign Manager to optimize and automate client communications via WhatsApp, using real-time data from hotel management systems (PMS). This tool addresses the hotel industry's challenges by automating key client interactions like booking confirmations and check-in/out notifications. Tiago Araújo, CEO of HiJiffy, highlights the system's ability to centralize messaging and improve team efficiency while personalizing the customer experience.

🏨 Juanjo Rodríguez, founder and CEO of The Hotels Network, discusses the evolution of direct sales, personalization, and AI in hospitality. Emphasizing the continuous improvement of direct booking channels, he highlights the importance of data analysis and exclusive offers for direct bookers. Over a decade, Rodríguez observed a yearly increase in client direct bookings. He advocates for simplicity in the booking process, considering attribute-based selling that can potentially increase average daily rates (ADRs) but may complicate bookings. AI's role is seen as automating routine tasks and enhancing personalization, not replacing human interaction. KITT, an AI-powered virtual receptionist, exemplifies how technology supports customer service by handling calls and bookings in multiple languages. Rodríguez emphasizes keeping client priorities foremost in the digital age, balancing technology and human touch for successful hotel management.

🍴 6 main consumption times identified in restaurants: breakfast (before 10:30 am), morning snack, lunch, "empty fridge" (between 4-6 pm), apéro-afterwork, and dinner. Weekend brunch, covering 10 am - 3 pm, is a recent addition inspired by the Anglo-Saxon model. Apéro After-work has become a significant social event and revenue stream. Establishments should target at least 3 consumption times to attract consumers. Successful Parisian brasseries blend all these times from breakfast to dinner, offering flexibility with options like a coffee shop and fine grocery in one venue. Effective digital communication is crucial to notify potential customers about continuous service and unique offerings.

💎 Royal Champagne Hotel, located in Champillon near Épernay and Reims, opened in 2018 and boasts a 5-star rating, Michelin's three keys awarded in June, and accessibility within 40 minutes from Paris by train. Under General Manager Vincent Parinaud, the hotel collaborates with myBlend by Dr. Olivier Courtin-Clarins, enhancing its spa offerings to meet the demands of both French and international guests. The hotel is part of the Leading Hotels of the World and continues to innovate with new chef and updated spa decor.

🏨 Chris Penn has been appointed as the CEO of Ace Hotels, with over 25 years of industry experience, including his pivotal role in launching Ace Hotel London in 2013. Mostafa Abdella is named the COO, bringing another 25 years of expertise, and was also a key figure at Ace Hotel London. Ace Hotels aims to bolster its leadership to drive global portfolio growth and market expansion.

📍 Thomas Hageman, executive at Meininger Hotels since 2018, oversees development in Europe. Meininger, a hybrid hostel concept leader, is fully owned by Holidaybreak Ltd, under the solid American investment fund Ares Management, shedding former ties with India's Cox & Kings. Focusing on commercial leases, typically 20-year terms, Meininger does not own properties and currently eschews management or franchise contracts, favoring partnerships for new builds or conversions.

⛰ Camping in the mountains has become a trend, providing affordable and varied accommodations like caravans, tents, chalets, and mobile homes outside the summer season. With 119.9 million nights spent in campsites, 81% of French people see it as a go-to vacation option due to its affordability, particularly in light of rising consumer prices. Furthermore, 85% cherish the community spirit and conviviality of camping. Nearly half of campers prioritize a swimming pool when booking, and 40% of campsites are rated 4 or 5 stars, reflecting investments in luxury amenities.

📝 In France, professional organizations from the restaurant and food retail sector are urging senators to avoid hasty legislation and instead focus on modernizing the restaurant voucher system as the Senate debates the bill this week. The current bill, aimed at reintroducing the use of restaurant vouchers for non-immediately consumable goods like pasta and flour for two years, is opposed in favor of more comprehensive modernization. The urgency for such legislation ended after the deadline of December 31, 2024, due to the Barnier government's censure and halting of parliamentary work.

🌎 L’association Agir pour un Tourisme Responsable (ATR) conducted a survey under the "TRES FRANCE" project, revealing that 76% of French travelers feel a lack of responsible tourism offers and insufficient communication about environmental commitments by professionals. Over 800 travelers participated, with 49% increasingly attentive to responsible travel aspects, 68% changing habits for closer destinations, yet 75% find rail connectivity inadequate, hindering a shift towards sustainable options. Resources for low-carbon tourism are now free at tourisme-responsable.org, including a practical guide for industry professionals.

💸 Le Groupe Logis Hôtels a atteint un chiffre d'affaires record de 265 millions d'euros en 2024, en croissance de +10% par rapport à 2023. La clientèle affaires a augmenté de +29%, et les ventes directes en ligne de +16%. En 2025, le groupe cible trois axes stratégiques : renforcer l'attractivité territoriale, attirer davantage d'exploitants et investisseurs, et accélérer la décarbonation de la restauration. Malgré l'inflation, le groupe a appliqué des hausses tarifaires modérées, avec une croissance de +29% des packages « Soirée Etape » à 105€ en moyenne et une augmentation de +15% pour le programme de fidélité ETIK, qui compte désormais 600 000 membres et offre un cashback de 5,5%.