Gestion hôtelière

📝 87% of consumers read and trust online reviews. A 2023 Brightlocal study found that 88% of consumers are more likely to choose a business if the owner responds to all customers, regardless of their satisfaction level. Tips include empathetic responses, adapting communication, and proposing concrete solutions to customer dissatisfaction. Negative reviews are opportunities for improvement and maintaining a positive brand image. 📉

🏦 Fondée par Olivier Coustet et Patrick Lenoël, SANTAREIM Partners est une entreprise de gestion en immobilier et hôtellerie visant les investisseurs privés avec des solutions post-Covid. Offrant des investissements sur mesure, l'entreprise vise la création de valeur sur un horizon court, adaptée au contexte financier de 2022 après la crise sanitaire. Olivier Coustet, avec 20 ans d’entrepreneuriat, et Patrick Lenoël, expérimenté en direction bancaire et fonds immobiliers, sont épaulés par Valéry Fouquet, spécialiste hôtelier. SANTAREIM Partners se concentre sur des hôtels 3 étoiles, avec l’objectif d'investissements à court terme et de gains en capital rapides.

🍜 Asian Gastronomy Awards, set for November 5, will debut at Equiphotel's open stage. Culinary professionals will compete in three categories: Best Sushi, Best Street Food, and Best Pastry, with the prize being a trip to Japan. Fifteen participants, five per category, will be pre-selected for the challenge. Registrations are open on the Asian Gastry Awards website.

🍰 Traiteur de Paris launches a pastry contest, with the final on January 9, 2025, at Ferrandi Paris school in Rennes. Presided by chef Manuel Bouillet, the contest is open to final year students in France. Participants register online to create two dishes based on the four seasons using Traiteur de Paris desserts. Six finalists judged by a gastronomic jury will compete, with prizes including a 5-day pastry internship in Taipei for the winner, a meal at l'Arpège in Paris for the second place, and a KitchenAid mixer for the third. Registration opens June 18, 2024, with initial submissions due by October 7, 2024, and finalists announced on December 2, 2024.

🏠 As of June 4, 2024, seasonal workers can benefit from Visale, a free rental deposit guarantee, promoted by Action Logement in partnership with Umih. The collaboration focuses on promoting Visale, developing affordable housing, and fostering innovation in housing access and relocation of seasonal workers. Action Logement's subsidiaries will provide affordable, short-term housing solutions, including modifiable and relocatable individual homes, to Umih members in tourist areas.

🍴 Former Thierry Marx chef Piotr Korzen opened a 40-seat restaurant, Matka (La mère), showcasing reinvented Polish cuisine with French techniques in Paris. Chef Maksym Zorin, with Ducasse Group experience, offers French cuisine with Ukrainian twists at La Datcha, also in Paris. Moldovan-born chef Oxana Crétu, an autodidact, launched Inima (De tout cœur) in Bordeaux end of 2023, integrating Moldovan culinary practices with French local cuisine including her signature dish featuring D'Artouan shrimp with saffron and lavender. This trend signifies a shift towards refined Eastern European gastronomy in France.

🏦 Renovation of LANDMARK to begin November 2024, under the supervision of Joyce Wang, featuring privileged access to ten luxury houses including Cartier, Chanel, Dior, among others, and offering over 200 shops and 100 dining concepts. During renovations, the 7th-floor restaurants, Amber (Two Michelin Stars and a Green Michelin Star), SOMM, Sushi Shikon (Three Michelin Stars), and Kappo Rin (One Michelin Star) will remain open, plus two new bar-restaurant concepts with outdoor terraces will be revealed. Rooms, suites, and the Oriental Spa will undergo refurbishment to provide revitalizing facilities and escape from the city bustle.

🍴 Aurélien Bluon-Vannier, president of Cinov Restauconcepteurs®, is also the associate director of AC2R. With a BTS in Hotel and Restaurant Management and a CQP ACIR Restauconcepteur, he has international cooking experience. His bureau specializes in designing professional kitchens for collective restaurants across various sectors, aiming to enhance the profession's recognition and increase its notoriety by 2024. Cinov Restauconcepteurs® brings together experts in hospitality, architecture, design, and engineering.