Gestion hôtelière

🏩 In the hospitality and restaurant industry, management strategies that combine pleasure and performance hinge on creating a rewarding company culture, offering inspiring training, practicing compassionate management, providing shared enjoyment moments, and centering the customer in management strategies. This balance leads to passionate team ambassadors and a memorable customer experience. The article is authored by Sébastien RENARD from VULPES Consulting.

📍 Makhtar Diop, IFC Managing Director since March 2021, visited Senegal in December 2024, resulting in a €10 million loan to hotel group Azalaï to boost tourism. At the World Bank, Diop oversaw a record $70 billion commitment in Africa for access to energy, women and youth empowerment, and innovation, promoting clean energy and regional interconnection. He's held leadership roles in finance, private sector, and infrastructure, including as operations director for Brazil, Kenya, Eritrea, and Somalia.

🌊 Mediterranean region highlighted for its coasts, history, and culinary variety. Travel enthusiasts are returning post-pandemic, with Mediterranean countries becoming pivotal in tourism recovery and growth. Marriott International, a hotel group from the United States, currently has 29 job openings.

🏠 The Hôtel Le Belmont Paris celebrated the end of 2024 with remarkable achievements, including the complete renovation of its Spa by Terraké, offering a unique sensory experience with refined design and cutting-edge technology. The hotel also hosted an art exhibition by Anne Mondy, known for her bold, colorful works, turning the venue into a temporary art gallery. Entering 2025, Le Belmont anticipates further innovations to delight its guests.

🏨 Krystel Blondeau and German Milavin Crone discuss the Booster platform, designed to aid hoteliers with complexities in various fields like revenue management, HR, and renovations. Booster offers over 30 services in categories such as commercial performance maximization, operational performance improvement, and property value increase. It provides a single access point for tools including statistics, dashboards, and quality reports, streamlining efficiency for franchisees.

🏭 🛠 Based in Erbach, Baden-Württemberg, Ernst operates two laundries servicing Southern Germany and Northwest Austria. In 2023, the company reported revenues of approximately €17 million, mainly from the 'Flat Linen' rental-maintenance market, catering to the hospitality and health sectors. Employing around 120 staff, Ernst's management team will continue leading the firm. The acquisition enhances Elis's network in Germany, especially within the booming hotel and restaurant industry.

📝 Hotels and service industries are breaking traditional codes, including in luxury sectors, affecting attire, attitude, and language, creating closeness with clients but sometimes crossing boundaries. Listening to the podcast can help understand the fine line between friendliness and familiarity, provide concrete examples, guide team practices, and illustrate how managers can embody this invisible boundary. It emphasizes the importance of professionalism and courtesy in the lifestyle era, especially for young employees, and advocates for team sensitization and training to avoid customer experience issues.

🍳 Éric Frechon, renowned for the precision of his seasonings and cooking, creates emblematic dishes like stuffed macaroni with artichoke, black truffle, foie gras, and aged Parmesan, as well as grilled whole leek with seaweed butter and "white pearl" oyster tartare. A symbol of culinary excellence, he adapts his skills across various settings, from bistronomy to brasseries, mountain specialties to Mediterranean cuisine, notably at his Paris brasserie Lazare. Frechon's commitment to perfection and mentorship has trained a generation of young talents embodying his deeply human values. Former French President Nicolas Sarkozy praises Frechon for his consistent excellence and precision.

🍳 Chef Cyrille Lecossois from EHL Hospitality Business School, Lausanne, teaches sous-vide beef-carrot recipe. Serves 6 with 800g beef, 600g carrots cooked at 66°C for 72 hours, 83°C for carrots for 3 hours. Ingredients include wine reduction from 1L to 1dl. Equipment: 2 sous-vide bags (20×30 cm), thermoplongeur. Beef conserves for 30 days, carrots for 40 days at 4°C.

🎓 Denis Férault, Meilleur Ouvrier de France in the field of hospitality, shares his journey from a restaurateur apprentice to serving dignitaries on the Jeanne d’Arc ship, ascending to maître d’hôtel in Michelin-starred establishments, and eventually transitioning to education as a proviseur of a hotel school. He founded the Trophée du Maître d’Hôtel to highlight the often-overlooked dining room professions, integrating his comprehensive expertise in luxury hospitality and dedication to teaching.