International Hotel and Catering Fair in 2020 due to circumstances related to the Covid pandemic Equip’ Hotel canceled at the last minute. Good news, this reference event for CHR decision makers (National Collective Agreement of Hotels, Cafes and Restaurants, NDRL) which is held every two years in Paris, returns in 2022 from November 6 to 10 At the Port of Versailles. For five days, professionals will take the pulse of their field of activity, understand the latest trends and learn about innovations not to be missed through a rich program of nearly one hundred conferences and seminars designed to meet the economic and business challenges of tomorrow. For this new edition, with its 378 star restaurants, extremely active tourism sector and its famous designers, the guest country will be Italy.
At the request of EquipHotel, CHD Expert conducted a study on the expectations of the French in hotels or restaurants. A sample of 10,000 people was requested via an online survey. The main result. In 2022, consumers want to treat themselves, calls for service, well-being, connected, committed, while keeping a close eye on prices, crisis obliges. Thus, according to the study. 62% of hotel and restaurant customers are in favor of reducing the number of visits rather than questioning their stay or dining at their chosen range. Another observation. More than 9 out of 10 French people (93%) accept the price increase, if they are justified and explained. We consume less, but better.
Consequence: hoteliers and restaurateurs must show ideas and initiatives to generate “customer satisfaction”. Eating and drinking at the table covers only half of what the consumer expects in terms of ‘experience’, discovery and satisfaction. The remaining 50% goes to booking flexibility (for 41% of customers), card renewal (53%) or even a short card, often guaranteeing fresh and seasonal products (for 35%). In addition to this, sharing, even complicity with the server. 39% of consumers are sensitive to the latter’s recommendations. And it is not over. now 3 out of 5 French people take photos of their food before sharing it on social media, Instagram in mind. The same scenario in a hotel where the customer wants much more than a comfortable bed. He expects a lot, particularly from the wifi connection offered, of course (55%), the quality of reception and staff (51%), the atmosphere and decoration (36%).
Hospitality and an exclusive sponsor
For all these reasons, the main theme of this 2022 edition will be “ performed hospitality “. Because terroirs, spaces, “slow technologies”, “slow living”, energy saving and soft mobility have become the strengths of the institution. The same applies to attraction, team spirit, inclusiveness and loyalty, which are at the heart of the dynamic of a hotel or restaurant. At the Porte de Versailles, more than a thousand French and foreign exhibitors, as well as a number of experts, will respond concretely and precisely to these expectations with a patron who is both a two-star chef and hotelier; Christopher Hay. ” We chose him because he is a chef dedicated to human adventure, committed to the project, committed to nature, committed to the environment, committed to promoting the region, committed to proximity and ultra-short circuit. explains Béatrice Gravier, director of the EquipHotel trade show and Hospitality & Food at RX France.
Prologue in Montlivo, then Orleans, epilogue in the heart of Blois, it was behind the bed of the Loire that Christophe Hay found his new springboard, the Fleur de Loire, in Blois. With the “Relais & Châteaux” stamp, this hotel with 44 rooms and two gastronomic tables, Amour Blanc and the Christophe Hay restaurant, was conceived and designed with an eco-responsible logic. It has, for example, its own breeding of Wagyu cattle (72 animals), well fed and massaged to music in the heights of the Angers, but also a citrus fruit greenhouse behind the hotel. And, of course, his plants, harvested from a new 1.5ha vegetable garden equipped with 2000m of greenhouses, a ten-minute walk from the restaurant. Four people grow old, exotic or rare varieties there, like the asparagus conservatory, which lists 50 varieties, but also many herbs and flowers. “We strive for autonomy all year round. Out of season, the harvest dictates the menu, first we think of the garnish, then the protein served on the side. However, I do not buy into the excess of a vegetable diet, although I respect it. A sustainable approach that no doubt enticed Michelin to award the chef a green star for sustainable gastronomy from 2020. Global warming, water scarcity, sustainable development, energy saving, waste control… these are all terms and words that are increasingly raising the awareness of French travelers. And the final result of the CHD Expert study proves this. 94% of them pay attention to the impact that the restaurant or accommodation solution they choose can have. Among the youngest, 18-25 year olds, it even affects one in two bookings. Tomorrow’s customers.
EquipHotel, 1 pl. From the Port of Versailles, 75015 Paris.
Source: Le Figaro
