Editorial team · Services, Advice, Chains
InfoWeb Marketplace · Editorial team
Published on 27 September 2022 · 3 min read
Corporate social responsibility and sustainable development are now unavoidable. Admittedly, they require a different perspective on hospitality: another way of designing a project, managing a construction site, organizing a team and energizing an establishment, with local sourcing and short supply chains in sight. But in the long run, everyone benefits: hoteliers, restaurateurs, their employees, their customers, their suppliers and... the planet. According to the 2021 edition of the Customer Experience Excellence (CEE) barometer, produced by the firm KPMG (present at EquipHotel 2022), 58% of consumers are prepared to spend more on ethical products and services. This is proof of customers' attachment to CSR, sustainability and local sourcing.
Bringing skills together, creating team spirit, driving momentum: this is the engine of every business. But in the hospitality sector, which is evolving as fast as society itself, attractiveness criteria must be adapted with a certain responsiveness, starting at hotel school or culinary school. Subsequently, continuing training, flexible hours, attractive pay, profit-sharing, housing, recognition and other ways of valuing know-how are all arguments for attracting young talent or retaining experienced professionals. According to the 2021 barometer of the Collège Culinaire de France (present at EquipHotel 2022), what customers primarily look for when going to a restaurant is a warm welcome, service and atmosphere (99%), but also market-fresh cuisine and seasonal products (94%).
Digitalization is now inherent to hotels and restaurants. And for good reason: it offers tools, applications and solutions that simplify professionals' daily lives and also strengthen the performance and positioning of establishments. However, while large groups and chains have, on the whole, succeeded in their digital transformation, this is not always the case for very small and small to medium-sized businesses, where teams still need to be trained and informed. Finally, digital does not mean the end of human relationships. During the summer of 2021, delivery and takeaway accounted for 51% of restaurateurs' business, according to Food Service Vision. This trend is confirmed by the Speak Snacking 2022 White Paper from CHD Expert (present at EquipHotel 2022), produced for the Sandwich & Snack Show: currently, 49% of French people order their meals online and 34% do so via click & collect or the restaurant's website. Another finding: the share of table-service restaurants offering takeaway rose from 36% in 2019 to 76% in 2021. As for the share of these establishments with a delivery service, it was 16% in 2019, reaching 27% in 2021.
Luxury has become space, airiness and lightness. Nobody wants superfluous clutter any more. It is a space where art and craftsmanship are central, evoking the beauty of a gesture, the subtlety of know-how and the relevance of passing it on. A space where nature and natural materials have their place, and where fresh air and the ?outdoors? are now essential. The same goes for light, whether it falls on the glasses, cutlery and menus of a table or flatters materials, details, structures and architecture. All of this while respecting the environment, with second-hand, recycled and responsibly sourced furniture. The AGEC law, on combating waste and promoting the circular economy, imposes new obligations on furniture professionals, starting in 2022. These include the mandatory take-back of customers' used furniture and the ban on disposing of unsold goods.
The focus is on the desire for nature and fresh air among guests seeking new sensations and a break from the big city. Hence the enthusiasm for spas, thalassotherapy, thermal baths, the countryside, the mountains... People want calm, a sense of escape and to recharge with natural, organic and local products. Thus, the ?mountain? destination recorded an occupancy rate up by more than 7% during the summer of 2021, according to KPMG France. But beware: ?slow life? and ?slow tourism? do not mean no Internet access. Indeed, 41% of French people cannot go more than three days without reading their emails or going online (source: KPMG France). Among the trends that have accelerated in the French tourism sector since spring 2020 are ?reconnecting with oneself, one's environment and others? and ?well-being as the premise of a stay?. This is revealed by the study The French Hotel Industry in 2021, produced by KPMG France and published in October 2021.
EquipHotel 2022, a trade show in 5 themes
InfoWeb Marketplace · Editorial teamPublished on 27 September 2022 · 3 min read
Looking ahead to the long term and sustainability: doing good and better for the best in hospitality
Corporate social responsibility and sustainable development are now unavoidable. Admittedly, they require a different perspective on hospitality: another way of designing a project, managing a construction site, organizing a team and energizing an establishment, with local sourcing and short supply chains in sight. But in the long run, everyone benefits: hoteliers, restaurateurs, their employees, their customers, their suppliers and... the planet. According to the 2021 edition of the Customer Experience Excellence (CEE) barometer, produced by the firm KPMG (present at EquipHotel 2022), 58% of consumers are prepared to spend more on ethical products and services. This is proof of customers' attachment to CSR, sustainability and local sourcing.
Staying attractive, recruitment and retention: a guide and feedback from the hospitality sector
Bringing skills together, creating team spirit, driving momentum: this is the engine of every business. But in the hospitality sector, which is evolving as fast as society itself, attractiveness criteria must be adapted with a certain responsiveness, starting at hotel school or culinary school. Subsequently, continuing training, flexible hours, attractive pay, profit-sharing, housing, recognition and other ways of valuing know-how are all arguments for attracting young talent or retaining experienced professionals. According to the 2021 barometer of the Collège Culinaire de France (present at EquipHotel 2022), what customers primarily look for when going to a restaurant is a warm welcome, service and atmosphere (99%), but also market-fresh cuisine and seasonal products (94%).
Designing digital with a human face: using, deploying and benefiting from digital tools in hotels and restaurants
Digitalization is now inherent to hotels and restaurants. And for good reason: it offers tools, applications and solutions that simplify professionals' daily lives and also strengthen the performance and positioning of establishments. However, while large groups and chains have, on the whole, succeeded in their digital transformation, this is not always the case for very small and small to medium-sized businesses, where teams still need to be trained and informed. Finally, digital does not mean the end of human relationships. During the summer of 2021, delivery and takeaway accounted for 51% of restaurateurs' business, according to Food Service Vision. This trend is confirmed by the Speak Snacking 2022 White Paper from CHD Expert (present at EquipHotel 2022), produced for the Sandwich & Snack Show: currently, 49% of French people order their meals online and 34% do so via click & collect or the restaurant's website. Another finding: the share of table-service restaurants offering takeaway rose from 36% in 2019 to 76% in 2021. As for the share of these establishments with a delivery service, it was 16% in 2019, reaching 27% in 2021.
Creating beauty with goodness: layout, fit-out and decoration in the age of ?care? for hotels and restaurants
Luxury has become space, airiness and lightness. Nobody wants superfluous clutter any more. It is a space where art and craftsmanship are central, evoking the beauty of a gesture, the subtlety of know-how and the relevance of passing it on. A space where nature and natural materials have their place, and where fresh air and the ?outdoors? are now essential. The same goes for light, whether it falls on the glasses, cutlery and menus of a table or flatters materials, details, structures and architecture. All of this while respecting the environment, with second-hand, recycled and responsibly sourced furniture. The AGEC law, on combating waste and promoting the circular economy, imposes new obligations on furniture professionals, starting in 2022. These include the mandatory take-back of customers' used furniture and the ban on disposing of unsold goods.
Focusing on self-care: well-being at the heart of ?hospitality know-how?
The focus is on the desire for nature and fresh air among guests seeking new sensations and a break from the big city. Hence the enthusiasm for spas, thalassotherapy, thermal baths, the countryside, the mountains... People want calm, a sense of escape and to recharge with natural, organic and local products. Thus, the ?mountain? destination recorded an occupancy rate up by more than 7% during the summer of 2021, according to KPMG France. But beware: ?slow life? and ?slow tourism? do not mean no Internet access. Indeed, 41% of French people cannot go more than three days without reading their emails or going online (source: KPMG France). Among the trends that have accelerated in the French tourism sector since spring 2020 are ?reconnecting with oneself, one's environment and others? and ?well-being as the premise of a stay?. This is revealed by the study The French Hotel Industry in 2021, produced by KPMG France and published in October 2021.
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