REVIEW – According to a study conducted by the CHD Expert company for the EquipHotel fair, he revealed Le Figaro, six out of ten French people prefer to reduce their frequency rather than cancel their hotel stay or restaurant meal. Experience and pleasure above all else!
In 2020, due to the circumstances related to the Covid epidemic, the international hotel and catering trade fair Equip’Hotel was canceled at the last minute. Good news, this benchmark event for CHR decision makers (State collective agreement for hotels, cafes and restaurants, NDRL) which takes place every two years in Paris, will return in 2022 From November 6 to 10 at the Porte de Versailles. For five days, professionals will follow the pulse of their sector of activity, catch the latest trends and learn about innovations that should not be missed through a rich program of about a hundred conferences and workshops designed to face the economic and entrepreneurial challenges of tomorrow. For this new edition, with its 378 starred restaurants, ultra-active tourism sector and renowned designers, Italy will be the guest country.
At the request of EquipHotel, CHD Expert conducted a study on the expectations of the French in hotels and restaurants. A sample of 10,000 people was collected through an online survey. Main result: In 2022, consumers want to treat themselves, calls for service, well-being, connected, dedicated, with careful monitoring of prices, the crisis obliges. So, according to the study, 62% of hotel and restaurant guests are in favor of reducing the number of visits instead of questioning their stay or meal in the range they have chosen. Another observation: more than 9 out of 10 French people (93%) accept the price increase, if they are justified and explained. We spend less, but better.
Consequence: hoteliers and restaurateurs must show ideas and initiatives to create “customer satisfaction”. At the table, what is eaten and drunk covers only half of what the consumer expects in terms of “experience”, discovery and pleasure. The remaining 50% comes under flexibility in booking (for 41% of users), card renewal (for 53%) or even a short card, often guaranteeing fresh and seasonal products (by 35%). To this is added exchange, even complicity with the server: 39% of users are sensitive to the recommendations of the latter. And it’s not over: now 3 out of 5 French people take photos of their meals before uploading them to social media, Instagram in mind. The same scenario in a hotel, where the guest wants much more than a comfortable bed. He expects a lot, especially from the offered Wi-Fi connection of course (for 55%), the quality of reception and staff (for 51%), the atmosphere and decoration (for 36%).
Dedicated hospitality and exceptional sponsor
For all these reasons, the main theme of this 2022 edition will be “ dedicated hospitality “. Because terroirs, territories, “slow technology”, “slow life”, energy saving and soft mobility have become strong points for the establishment. The same applies to attractiveness, team spirit, involvement and loyalty, all at the heart of the dynamics of a hotel or restaurant At the Porte de Versailles, more than a thousand French and foreign exhibitors, as well as a multitude of experts, will respond concretely and precisely to these expectations with a sponsor who is also a two-star chef and hotelier: Christopher Hay. ” We chose him because he is a chef who is committed to human adventure, committed to the project, dedicated to nature, the environment, dedicated to the promotion of the region, dedicated to proximity and ultra short circuit explains Béatrice Gravier, director of the EquipHotel fair and the Hospitality & Food department at RX France.
Prologue in Montlivault, then Orleans, epilogue in the heart of Blois, just following the bed of the Loire Christophe Hay found his new springboard: Fleur de Loire, in Blois. This hotel with the trademark “Relais & Châteaux” with 44 rooms with two gastronomic tables – Amour Blanc and the restaurant Christophe Hay, was conceived and designed in an ecologically responsible logic. It has, for example, its own breeding of Wagyu cattle (72 animals), well fed and massaged with music, on the heights of Angers, but also a greenhouse for citrus fruits behind the hotel. And of course her plants, harvested from the new vegetable garden of 1.5 hectares, equipped with 2,000 m of greenhouse, ten minutes’ walk from the restaurant. Four people grow there in permaculture old, exotic or rare varieties, such as an asparagus winter garden with 50 varieties, but also many herbs and flowers. “Our goal is autonomy throughout the year. Out of season, it’s the vintage that dictates the menu: first we think about the side dishes, then the proteins served on the side. However, I do not go to excess in my vegetable diet, although I respect it. A sustainable approach that undoubtedly seduced Michelin to the extent that it awarded the chef a green star for sustainable gastronomy from 2020. Global warming, water scarcity, sustainable development, energy saving, waste control… these are all expressions and words that are increasingly raising the awareness of French travelers. And the final result of the CHD Expert study testifies to that: 94% of them pay attention to the impact that the restaurant or accommodation solution they choose can have. Among the youngest, from 18 to 25 years old, it even affects reservations for more than one in two. Customers of tomorrow.
EquipHotel, 1 fl. of Porte de Versailles, 75015 Paris.