Gestion hôtelière

🏖️ Beyond Places takes over management of the 5-star rated Chalets du Mont d'Arbois in Megève from Four Seasons Hotels and Resorts starting October 1, 2024. The property, owned by the Edmond de Rothschild family for nearly a century, features 40 rooms, including 8 spacious suites across three chalets. It will reopen on December 20, adding a seventh property to Beyond Places' portfolio, with three hotels located in the Alps.

💸 Paul Graham popularized the debate on "Founder Mode" vs "Manager Mode" in Silicon Valley, which was discussed by leaders at IFTM last month. "Founder Mode" exemplified by Airbnb's Bryan Chesky, emphasizes a strong vision and innovation, necessary at a startup's launch, while "Manager Mode," exemplified by Google's Sundar Pichai and Microsoft's Satya Nadella, focuses on structure and efficiency during growth. Companies transition from "Founder Mode" to "Manager Mode" as they scale, but must balance maintaining the founder's vision with the necessary structure. Leaders may adapt their style or appoint a COO, like Google did with Eric Schmidt, to manage this transition. Other strategies include creating an advisory board and fostering a culture of shared leadership. The key is combining visionary audacity with a solid structure for sustained growth.

🏨 Hôtels en day use offer accommodations for a few hours during the day near Paris's Champs-Élysées. The selection includes the five-star Sofitel Paris Arc de Triomphe, known for its comfort and elegance, with spa access and a gym. Hôtel Cristal Champs Elysées features modern style, soundproofed rooms, and 24/7 reception. Maison Athénée provides an intimate atmosphere with personalized service. Hôtel Régence Etoile combines strategic location and value, offering views of Parisian landmarks and breakfast options. These hotels cater to both business and leisure needs for a short Parisian escape.

💰 Un contrat corpo a généré 5 000 € mais aurait pu rapporter 12 500 € de plus. Pour maximiser la rentabilité, il faut surveiller la "dilution du chiffre d'affaires" (perte de 6 000 € pour 50 nuits réservées à 130 € au lieu de 250 €), négocier des tarifs adaptés, limiter l'accès aux dates stratégiques avec environ 30 "blackout dates", se concentrer sur la qualité des contrats et bien segmenter le Property Management System (PMS) pour un suivi précis des performances.

📊 During the 2000s, Sage dominated the sector, known for annual price hikes, costly support, and frequent patches. Competitors like CEGID existed beside major players Hyperion and ADP. Sage 100 struggled with updates and extras management, especially for CHR. Following acquisition by Silver Lake, rival SILAE grew, seizing 30% of France's private payroll market with a cloud-based model. SILAE offers exclusive distribution through accounting firms, charging an average of 3 euros per payslip, which firms resell to hotels at 4 euros. SILAE features a rapid HCR module and a robust cloud system.

🏠 Younight Hospitality has taken over management of two iconic hotels on Belle-Île-en-Mer: the 4-star Castel Clara Thalasso & Spa and Le Grand Large. Romain Gowhari expressed excitement about managing these jewels that are shaped by the ocean's force and raw natural beauty, aiming to offer guests the authentic experience of a place rich with history and artist inspiration.

🍫 SSP France and Maison Pierre Hermé Paris collaborated to create an exclusive macaron for Le Train Bleu restaurant in Paris, inspired by the Provence and Mediterranean regions. Esteemed pastry chef Pierre Hermé designed the biscuit with delicate lavender flavors and vibrant lemon notes, evoking the essence of Provence's lavender fields and Menton's lemon orchards. This creation is a testament to the timeless elegance of the Belle Époque and French culinary refinement.

🍳 Lucrèce Lacchio, Cheffe at Le Berceau des Sens in EHL Hospitality Business School Lausanne, shares her beef tartare recipe with Piemont hazelnuts, creamy mushrooms, and vanilla oil. Ingredients: 4 sea bream fillets (100g each), 500g green beans, raspberries, 50g chives, 300g salt, 100g sugar, 2 lemons, 200ml milk, olive oil, fresh dill. Marinate fish with salt and sugar for 30 minutes, rinse, slice, and grill with a blowtorch. Serve with green bean puree, chives, lemon zest, and raspberry garnish.

🏠 Montmartre, Paris, attracts millions annually, offering "day use" hotel stays for relaxation without overnight. Hôtel Monsieur Aristide provides an intimate setting with modern amenities and fine dining. Grand hôtel de Clermont, near Moulin Rouge, combines historic charm with modern conveniences. Maison Souquet, a former brothel, offers luxury with a Belle Époque feel, private spa, and pool. Hôtel Littéraire Marcel Aymé caters to literary enthusiasts with themed rooms. Mercure Paris Montmartre Sacré-Cœur blends modernity with a panoramic city view, lounge bar, and gym. These hotels promise a memorable and intimate experience in Montmartre.

🏠 The Park Hyatt Paris-Vendôme's restaurant PUR' unveils its new design by artist/architect Hugo Toro and Michelin-starred Chef Jean-François Rouquette. Rouquette has been at PUR' since 2006, known for his creative cuisine. The renovation reflects a bold private residence style, influenced by Toro's diverse background, including Penninghen, Angewandte Kunst in Vienna, and UCLA Los Angeles. Toro's work spans artistic projects, furniture design, and exhibitions in New York and Paris.