Gestion hôtelière

🏨 Les Hôtels Baverez annoncent que l'activité en 2024 sera impactée par des travaux de rénovation, avec un chiffre d'affaires inférieur à 2023. La rénovation de l’hôtel Raphael commence le 2 décembre 2024, entraînant sa fermeture dès le 10 novembre 2024. Deux emprunts de 10 M€ chacun financent la moitié des travaux, l'autre moitié étant autofinancée. Les emprunts sont garantis par un nantissement sur le fonds de commerce de l’hôtel Raphael, avec un décaissement initial de 4 M€.

🍸 Lucrèce Lacchio, Cheffe at the Michelin-starred Le Berceau des Sens in Lausanne, crafted a festive recipe for Christmas: semi-cooked salmon, spinach flan, and pineapple with parsley oil. Ingredients for 4 include 4 salmon fillets (120g each), 600g spinach leaves, 200g mini spinach shoots, 70g Parmesan, 7 eggs, 120g each of whole cream and milk, 100g fresh pineapple, 20g chives, 2 parsley bundles, and 20cl colza oil. Cooking involves microwave and oven steps at 1000W for 3 minutes and 160°C for 5 minutes respectively.

🚨 Recent weeks have seen an increase in labor time infractions, leading to controls and administrative fines. Employers must sign off on weekly work time counts with their employees, which should correspond to actual hours worked. Non-compliance can result in hefty fines, such as a potential €44,000 penalty for failure to implement proper work time tracking. Continuous vigilance is advised, especially for businesses with a history of infractions to avoid stiffer penalties. 🚨

🏨 January 2025: Park Inn by Radisson Dresden will be rebranded as Best Western Plus Hotel Dresden City, maintaining its "three superior stars" classification. This expansion signifies a milestone for the Best Western network in Germany, enhancing its presence in the Saxon capital. Managed by Provent Hotels, which has a successful partnership with BWH Hotels Central Europe since 2021, the hotel aims to attract individual travelers and groups. The Dresden establishment, led by Anja Grimm since 2023, offers 131 rooms across five categories, breakfast restaurant, bar, and garage. Michael Lachmann, Provent Hotels' General Manager, foresees significant potential for the hotel in the individual and group travel market.

🍴 Lucrèce Lacchio, Cheffe at Le Berceau des Sens in Lausanne, crafted a festive foie gras recipe for Christmas. Ingredients include 4 escalopes of foie gras (~60g each), 6 Pink Lady apples, 1 Granny Smith apple, 50g Piemont hazelnuts, 50g pistachios, and a garnish of dill, fleur de sel, and pepper. Cooking involves 25 minutes for apple compote, separately roasting nuts, then blending with diced apple to create a mendiant. Foie gras is seared for 2 minutes per side and garnished with mendiant mixture.

🍴 A well-crafted customer journey is crucial in the restaurant sector for creating memorable experiences and customer loyalty. Optimizing each step from reservation to departure is key. Tips for enhancing the customer experience include personalized greetings, letting customers choose their table, and giving a memorable farewell, like a sweet parting gift. Balancing technology with human interaction is essential for creating brand ambassadors out of customers.

🏡 The Hôtel Barrière Le Majestic, located at 10 La Croisette, has enhanced its luxury offerings with the Signature Collection, featuring eight spectacular suites with personalized, celebrity-inspired decor or themes of Mediterranean travel. Recently, these accommodations have been complemented by exclusive bespoke services known as Signature Custom Services. The crown jewel is the 650 square-meter Majestic penthouse with a lavish terrace and an infinity pool at the seventh floor, offering views over the Palais des Festivals and the bay of Cannes.

🛀 La Réserve Boutique, part of Michel Reybier Hospitality's luxury hotel brand, launches a new online store (shop.lareserve.com) offering a collection of fragrances, wellness items, and French and Swiss artisanal wines & champagnes. The collection pays homage to the art of living across La Réserve's locations in Geneva, Paris, Ramatuelle, and Zurich. The heritage fragrance is a signature item, available in candles, interior scents, and boxed sets, embodying the legacy of La Réserve Genève.

🍺 "Happyculture" launched a 100% free training program, addressing two major issues: promoting often misunderstood hospitality professions and offering continuous, accessible, and free training. Post-pandemic, they face challenges in recruitment and talent retention. In 7 months, over 130 videos with 300,000 views were uploaded, highlighting 5 key jobs from reception to room management. The first half of 2024 saw a 71% decrease in turnover among receptionists compared to the first half of 2023. The initiative resulted in a 188% increase in applications for receptionists versus the previous year.