Gestion hôtelière

🍫 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.

💳 IDC study from July 2023 indicates that Mews Hospitality Cloud with Mews Payments improves front desk staff efficiency by 24%, employee productivity by 23%, increases Average Daily Rate (ADR) by 6.8%, and grows customer engagement time by 35%. Mews' all-in-one platform is shown to generate an average of €272,000 in additional annual revenue, with hotels saving over €100,000 annually on booking engine fees, while reducing revenue losses from no-shows.

🏨 Guilain Denisselle highlights the importance of excellent service during high occupancy periods in the hospitality industry, where every task should be efficient or automated. The guide titled "How to Excel During Peak Activity Times with Mews" suggests technology can significantly aid in perfecting hotel operations, enhancing customer satisfaction, and maximizing revenue. The guide recommends strategies such as automating pricing, simplifying check-ins via Mews Kiosk, granting more online autonomy to guests, using an easy-to-read calendar, optimizing space allocation strategy, improving room service operations, offering seamless upsells, simplifying the booking process, highlighting other properties, managing parking within the PMS to boost revenue, streamlining payment processing, digital ordering, providing digital keys, and relying on a dependable technological ecosystem.

🍴 The 7th edition of France's National Contest for the Best Breakfast and Brunch takes place on November 27, 2024, at École de Paris des Métiers de la Table in Paris (17 rue Jacques Ibert - 75017 PARIS). Contestants are challenged to create original dishes inspired by the country's diverse cheese and dairy products. Ten trophies will be awarded, with eight regions represented. The jury includes star chefs, culinary critics, and experts, presided over by Xavier THURET, a renowned French cheesemaker.

🏨 The Kyriad La Rochelle Centre-ville, after 1.5 years of renovations and an investment of nearly 1 million euros, now offers a complete renovation of its 45 rooms, including 2 accessible for disabled guests, and its common areas. The hotel features 41 double/twin and 4 family rooms, all upgraded with high-quality bedding, memory foam pillows, flat-screen TVs, and private bathrooms. The ground floor—reception, breakfast room, lobby, and bar—has been entirely refurbished, embracing a unique design and serving regional products from partners such as Les Autruches de Laurette and local beer producer Beun’aise.

🏨 L'Hôtel Le Belmont Paris, situé près des Champs-Élysées, fête ses 70 ans, héritage de la famille Temimi depuis 1972. Kablouti Temimi a acheté l'hôtel et a commencé sa rénovation, poursuivie par son petit-fils Walid Temimi en 2011. L'établissement a subi une rénovation de 7 millions d'euros en 2013 sous la direction de Walid.

💰 Un plan budgétaire hôtelier, considéré comme une feuille de route financière alignée sur les objectifs stratégiques, inclut les dépenses et revenus prévus sur un exercice, impactant la prise de décisions à tous les niveaux. Il englobe les revenus de réservations, services supplémentaires, ventes F&B et couvre les frais de fonctionnement, fonds marketing, et dépenses globales. Essentiel pour la gestion et l'organisation efficace des opérations quotidiennes, il se décline en plans départementaux, opérationnels, consolidés, de trésorerie et sur les immobilisations. L'établissement d'un tel plan suit cinq étapes clés : rassembler des données, définir des objectifs, faire des prévisions, allouer des ressources et suivre, ajuster, mettre en œuvre. Des prévisions réalistes, un fonds d'urgence et la flexibilité sont cruciaux pour éviter des erreurs communes. Un plan budgétaire efficace joue un rôle déterminant dans le succès à long terme d'un hôtel.