Gestion hôtelière

🏅 Paris, June 20, 2024: Ahead of the Paris 2024 Games, tourist accommodation owners face unexpected realities with many properties remaining unrented despite prior expectations of rental prices doubling or tripling. Recent data shows occupancy rates similar to the previous year, with a 25% increase in air arrivals counterbalanced by a supply surge from 57,000 to 130,000 Airbnb listings in Île-de-France from Summer 2023 to 2024. OptiRental advises maintaining normal prices for last-minute bookings and adjusting rates based on customer reviews, suggesting a slight increase for highly rated properties (up to 1.5 times the average) and discounts for lower-rated listings.

🪲 To minimize bed bug hiding spots, keep rooms uncluttered. Clean second-hand furniture with specialized heat equipment before introducing them to your establishment. Provide open wardrobes and luggage racks for guests' clothes and suitcases. Housekeeping staff should be trained to detect bed bugs early, with visual checks ideally daily, at least weekly. Thoroughly clean all room nooks after guests leave; steam clean mattresses, box springs, headboards, luggage racks, armchairs, and carpets weekly. Wash suspected infested linen at 60 °C. Guest awareness is vital; hotels like Albert 1er in Toulouse, owned by Emmanuel Hilaire, advocate for better client education on bed bugs. The government provides resources at ecologie.gouv.fr. Other preventive measures include regular bi-annual canine detection.

Améliorer la qualité de service est essentiel pour accroître la notoriété et la rentabilité des établissements d'hôtellerie et de restauration, tout en fidélisant clients et collaborateurs. Transformer clients et équipes en "Ambassadeurs", anticiper les besoins individuels, et se faire accompagner par des consultants spécialisés sont des stratégies clés recommandées.

🎓 On June 28, École de Savignac in Périgueux celebrated the graduation of 126 bachelor's students and 54 MBA students in hospitality management. Boasting a 97% employment rate post-graduation, the school has over 3,000 alumni across more than 60 countries, with about 600 working abroad. Notably, 11% of graduates have become entrepreneurs.

📖 Bernard Boutboul, director of Gira, advises restaurateurs to welcome children despite a low average bill per child, viewing it as an investment to build loyalty among parents. He recommends offering a children's menu with multiple options, focusing on attractive, playful presentations, and moving beyond typical kids' dishes to educate them on healthier choices. Boutboul also suggests including collectible gifts to entice repeat visits and hosting children's birthday parties to fill restaurants during off-peak hours. He has proven the success of offering free meals to children, especially on Wednesdays, to boost parents' patronage and revenue in casual dining, but not in fine dining or fast food.

🍳 In 2024, L'Association des Maîtres Cuisiniers de France celebrates the 70th anniversary of "Le Meilleur Apprenti Cuisinier de France" contest. Renowned Chef Éric Fréchon, with 3 Michelin stars, a Green Star, and over 40 years of experience, will be the patron. Regional selections run from September 30 to November 28, 2024, across France, leading to the national final on January 13, 2025. Chef Fréchon is a Meilleur Ouvrier de France since 1993 and a Knight of the Legion of Honor since 2008.

🌿 Arnaud Dalibot, ex-directeur at LVMH USA, launched Mûre, a 45 m² micro-canteen in Paris, 2014, focusing on mainly vegetarian, homemade cuisine with 95% organic, seasonal, local products. Serving 300 lunches daily with an average spend of €12, options range from €5.30 to €17.50. In 2018, he started a 3-hectare agroecological farm in Ile-de-France, producing 140 vegetable varieties, fruits, honey, eggs, and opened a Parisian grocery store in January 2024. Partnering with Bertrand Jelensperger in 2022, Mûre's expansion includes 5 branches by autumn 2024, with a second 10-hectare farm already in operation.

Des cadres hôteliers en France sont souvent bien rémunérés mais souffrent d'un management quotidien difficile qui provoque un "seum hôtelier", pouvant mener au burn-out. La Tribune de l’Hôtellerie analyse ce phénomène et présente huit principes caractéristiques du management toxique. [[[POST_SCORE: +2]]]

L'article souligne l'importance de la personnalisation du PMS (Property Management System) dans l'industrie hôtelière, permettant une meilleure gestion et augmentant la rentabilité. Zak de WuBook est mis en avant comme un PMS tout-en-un personnalisable, offrant des fonctionnalités telles que l'automatisation des tâches, la gestion des autorisations utilisateurs, et le support multilingue et multicurrency, parmi d'autres avantages. [[[POST_SCORE: +2]]]