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🎭 Phygital Studio, incubated at 104Factory, uses digital means to enhance the physical world through numérique art. At Museum Connections, Théo Brice, co-founder and artistic director, revealed their technology translates a plant's electrical impulses into visual and sound art, aiming for a meditative experience. They advocate for intelligent tech use to reconnect with nature, considering the socio-ecological impact. Their audiovisual museum installations engage primarily the young audience, making historical and scientific content more accessible.

🍺 CMH celebrates its 50th anniversary, preparing for hospitality and luxury tourism management careers. The pedagogical model includes academic and specialized instruction, individual support, and internships with company applications, even abroad, emphasizing practical experience. The curriculum incorporates three mandatory languages: English, Mandarin, and Russian, reflecting its international dimension. Programs are offered across six campuses in Paris, Lyon, Nice, Annecy, Madrid, and London, featuring a 5-year "Grande École Programme" (Bachelor and Master's) in France and an international program plus short courses and summer programs in selected locations. Recently, CMH introduced an off-cycle February intake with intensive courses and masterclasses, including immersions in luxury hotels.

🚨 Business interruption (#1) and cyber incidents (#2) are top risks in the tourism, leisure, and hospitality sector by 2025, as per Allianz Risk Barometer, with climate change and the pandemic newly entering the top 5. Cyber incidents, like data breaches and ransomware attacks, are global corporate concerns for 2025, followed by business interruption, natural disasters, and legislative/regulatory changes. Climate change, now in 5th place, marks its highest position in 14 years of the survey, which gathered insights from over 3,700 risk management professionals across 100+ countries.

🍴 Orbisk, a Dutch company established in 2019, has prevented 1.9 million kilograms of food waste, equivalent to over 25 football fields. In 2024, using its AI-driven food waste monitor "Orbi", Orbisk saved 1.2 million kilograms of food in one year—an 182% increase from 2023's 400+ tons—and reduced CO2 emissions by over 2.9 million kilograms. This showcases the significant impact of technology in combating climate change and reducing food waste in professional kitchens.

🏖 Groupe Ôvoyages, a French independent tour operator leader, partnered with Turenne Groupe through SLP Sélection & Opportunités and Bpifrance via France Investissement Tourisme 3 to double its activity level and strengthen its position. Founded in 2003 by Samia and Raouf Ben Slimane and initially specialized in wellness travel, the company expanded its offerings, particularly since 2018. It now leads in medium and long-haul travel with a €325M revenue projected for 2024.

📱 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.