Gestion hôtelière

🏨 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.

🗼 Auberge Resorts Collection to manage Moncayo, a new resort with exclusive Villas and Private Residences in a 445-hectare community on East Coast of Porto Rico, set to open in 2027. Juniper Capital and Capital United lead the project with investors José E. Feliciano and Kwanza Jones. Nestled between El Yunque National Forest and Puerto del Rey harbor, Moncayo offers 68 suites, 15 seafront villas, luxury amenities, and activities like meditation, jungle hikes, diving, and sport fishing. Designed by Studio Paolo Ferrari, the resort integrates natural materials and bright interiors.

🏨 AccorInvest, with 700 hotels under the Accor brand, has undergone a significant transformation over four years, led by CEO Gilles Clavié. The changes aimed to improve economic resilience by focusing on owning and operating hotels, narrowing their European portfolio, and specializing in the economic and mid-range segments. These segments have historically shown strong resilience and a quick recovery post-crisis. A rebranding with a new name and visual identity is also underway.

🏕️ Nature et Résidence Loisirs, a leader in outdoor hotel industry in France, created in 2020 and led by Luis Do Souto and Jean Philippe Olivier, is expanding. The group operates 7 campings with 3 to 5 stars, mainly on the Atlantic coast, and has 1,300 pitches. They are strengthening their equity with a first capital opening to fund future acquisitions and accelerate growth. The company has grown through external acquisitions and significant organic growth, underpinned by excellent locations and an experienced management team.

🏖️ Constance Group's resorts, Lemuria on Praslin Island and Ephelia in Mahé, Seychelles, offer a daily high-end sports and physical activities program. Constance Lemuria, with its 18-hole championship golf course—the only one in Seychelles—also caters to mountain biking and trail enthusiasts. Constance Ephelia, nestled between two untouched beaches on the main island of Mahé, spans a 120-hectare preserved site, perfect for activities like diving, windsurfing, kayaking, and hiking to Sauzier waterfall.