The international hospitality market place

ADOPT THE
SMILE ATTITUDE
WITH...
The international hospitality
market place
CLEAN
MAINTAIN
WELCOME
RELAX
COOK
SERVE
CONCEIVE
DESIGN
MANAGE
CONNECT
PRESS KIT NOVEMBER 2014
Supported by
Organised by
Official partner:
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MAP OF THE SHOW
Reed Expositions France press contact:
Delphine Gelly - Head of International Department
Tel.: +33 (0)1 47 56 24 32
[email protected]
Anne-Laure Perrin - In charge of International Promotion
Tel.: +33 (0)1 47 56 50 56
[email protected]
PRESS
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SUMMARY
Equip’Hotel: a concentrate of ideas for hospitality and catering
Equip’Hotel: the international Hospitality Market place
Club Export……………………………………………………………………………………………………………………………………………… p.5
International Ambassadors … ………………………………………………………………………………………………………………… p.6
NEW IN 2014
Equip’hotel Religieuse … ………………………………………………………………………………………………………………………… p.9
What’s Up in Paris By Equip’Hotel: 2014 selection ……………………………………………………………………………… p.10
Spotlight on innovation with Equip’Innov! …………………………………………………………………………………………… p.14
EQUIP’HOTEL TRAIL … ………………………………………………………………………………………………………………………… p.15
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Project inception
Studio Contract … ………………………………………………………………………………………………………………………… p.16
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Kitchen
Studio Cuisine ………………………………………………………………………………………………………………………………
Collective catering at Equip’Hotel with Restau’Co …………………………………………………………………………
Focus on Products: TRANSGOURMET Market … ……………………………………………………………………………
Resto des Chefs
• Chefs …………………………………………………………………………………………………………………………………………
• Version interior design by Sarah Lavoine ……………………………………………………………………………………
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Restaurant
Restaurant director & wine writer …………………………………………………………………………………………………
Studio Bar … …………………………………………………………………………………………………………………………………
Studio Arts de La Table …………………………………………………………………………………………………………………
Grand prix des Arts de la Table … …………………………………………………………………………………………………
Public areas
HOTEL GALLERY by Elizabeth Leriche & Le LAD … ………………………………………………………………………
Bedroom
Room Studio : … ……………………………………………………………………………………………………………………………
• Suite 304 - Stella Cadente & Florian Claudel … …………………………………………………………………………
• Suite 305 - Hicham Lahlou …………………………………………………………………………………………………………
• Suite 302 - Olivier Lapidus …………………………………………………………………………………………………………
• The Talents Equip’Hotel Deco projects … ……………………………………………………………………………………
Sens Art’Container by CREAD Evolution … ……………………………………………………………………………………
Studient Room by Simire ………………………………………………………………………………………………………………
The Senses Room …………………………………………………………………………………………………………………………
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Spa and bathroom: Studio Wellness Bath
• Capsule Knoll – La vie sous verre… …………………………………………………………………………………………… p.45
• « Just Pour Nous » d’Alberto Apostoli … …………………………………………………………………………………… p.46
• The Studio Spa by Isabelle Charrier …………………………………………………………………………………………… p.47
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Technology: Studio Techno … ………………………………………………………………………………………………………… p.49
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Customer service: Smile@Equip’Hotel … ……………………………………………………………………………………… p.52
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Recruitment, training, management: Job&You ……………………………………………………………………………… p.53
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Purchasing: Private sales ……………………………………………………………………………………………………………… p.54
Equip’Hotel culinary contests ………………………………………………………………………………………………………………
• Chefs en Or By Transgourmet – chaired by Thierry Marx ……………………………………………………………
• Trophée Masse – chaired by Frédéric Anton … ……………………………………………………………………………
• Championnat de France Artistique sur Fruits & légumes …………………………………………………………
• Défis Mixés …………………………………………………………………………………………………………………………………
• Cuisine en joute international chaired by Romain Barthe ……………………………………………………………
• Trophée Delaveyne chaired by Anne-Sophie Pic …………………………………………………………………………
• Equipe Espoir de la restauration française …………………………………………………………………………………
• Hospitality Awards … …………………………………………………………………………………………………………………
• Palmarès UNIFA Contract … ………………………………………………………………………………………………………
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Talent Equip’Hotel 2014 … …………………………………………………………………………………………………………………… p.61
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PRESS
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PRESENTATION
Equip’Hotel 2014:
A concentrate of ideas for hospitality and catering
An edition focussing on hospitality and proximity
embodied by Serge Trigano, its patron in 2014
E
quip’Hotel, Equip’Hotel is made up of 20 business sectors that allow every visitor to
find the solution to their issues of the day and that guarantee the close relationship
with each and every guest and visitor.
This new session of Equip’Hotel is held under the banner of innovation and generosity,
at the initiative of our 2014 patron Serge Trigano. He and his team are a prime example of
how the industry is evolving.
Equip’Hotel has always been a partner for every stage in the life of establishments, and this
2014 show is no exception to the rule. A host of chefs, architects, designers and experts
have teamed up to offer the most practical trend studios and workshops in order to support
professionals in developing their projects. For professionals aiming to develop their business
in France or abroad, looking for ways of boosting their turnover, whatever their current issue,
Equip’Hotel offers up solutions!
Corinne Menegaux,
Director Equip’Hotel
For over 50 years,
Equip’Hotel has been
the premier rendez-vous
for all hospitality and
catering professionals.
E
Equip’Hotel is the essential event for professionals from the hotel industry.
Our noble profession is becoming increasingly well-acknowledged, including most
recently in France by Mr. Laurent Fabius (French Foreign Secretary, in charge of
tourism) as being a genuine driver for our economic development.
And it was about time, too.
It is also a profession undergoing considerable upheaval. People’s tastes are changing, new
operators are setting up, triggering new hopes and new fears, and today, more than ever,
everyone has to reinvent themselves or at least position themselves clearly in this new light.
Equip’Hotel is a fantastic opportunity for encounters, discoveries and opening up to others.
I am very proud to be its sponsor.
This sponsorship is also a form of tribute to the work and creative talent of the teams at
Mama Shelter who have successfully broken down the old codes of the traditional hotel
industry.
This is why, for the next few days at least, we intend to bestow on Equip’Hotel a bit of the
Mama spirit, made of kindness, curiosity and tolerance. Mama Loves You.
Serge Trigano,
Patron Equip’Hotel 2014
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EQUIP’HOTEL IN FIGURES
1,600exhibitors including 30%
More than
6,000meals served on the show
from outside France
(Resto des Chefs, Studio Resto…)
15trend studios
250show features and
Over
500speakers and contributors to presenta-
live demonstrations
tions and round tables, representing a total
of 20 different nationalités
14International Ambassadors
15cookery and design contests
110,647trade visitors (+ 3,3% vs 2010)
with over 200 contestants
including 18,4% from outside France
352chefs in attendance, including
250Top Buyers
70 Michelin-starred
IN 2014: EQUIP’HOTEL HIGHLIGHTS ENTREPRENEURSHIP AND THE ROLE
AS A “BOSS” OF EACH ESTABLISHMENT OWNER
Places emphasis on hospitality and service through an ambitious plan entitled Smile@Equip’Hotel
Is a participative industry partner through tangible projects such as Job & You
Supports hotel and restaurant owners in dealing with their cross-disciplinary issues through the 20 industry
sectors divided into 5 zones, covering their every need
Anticipates trends and developments in the sector with the Equip’Hotel Studios
Supports each job function and speciality with tailored content and cutting-edge subject matter
Is the all-encompassing tradeshow for all of France through its network of partners and ambassadors active
in regions of the country.
Brings together international trade professionals by deploying a dedicated strategy and a yardstick international Top Buyers programme, the Club Export
For its 2014 edition, Equip’Hotel shakes up old habits
and received wisdom with two unprecedented projects
Smile@Equip’Hotel
There’s nothing like a personal and warm welcome
when you arrive somewhere! Equip’Hotel unites
its teams and all participating establishments
under the same banner: developing
hospitality, a warm welcome and excellent
service through the adoption of the “Smile”
Attitude. Trained by Serge Trigano’s teams,
the Equip’Hotel reception staff will be totally
MAMA! The show’s catering points have all adopted the
Smile Attitude.
Become a Smile Addict: Cafes, bars and hotels all
welcome you with their brightest smile. Discover the list
of the other participating establishments.
A real-life recruitment platform!
For the first time at Equip’Hotel, the
reception staff is made up of 200
jobseekers, tested in real life
conditions by their future employers.
These applicants can be found at
show reception and on the Equip’Hotel
Studios. With its operation Job&You,
Equip’Hotel promotes face-to-face
contacts and decision making, also
reaffirming its status as a pioneer in the
field of services to visitors.
The entire profession in support
Equip’Hotel is the only event to receive the support of all the trade
associations in the HORECA sector, with an Equip’Hotel Strategic
committee comprising Restau’Co, CPIH, FAGIHT, FOBLATEX, GNC,
SNRTC, SYNEG, SYNHORCAT, UMIH.
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THE INTERNATIONAL HOSPITALITY MARKET PLACE
Equip’Hotel 2014
The International Hospitality Market place
In 2013 Paris welcomed 11 million tourists, half of whom from abroad, allowing the city to
maintain its status as the world’s leading destination. Equip’Hotel is an excellent reflection
of this international influence in hospitality and catering: out of the show’s 110,647 trade
visitors in 2012, 18.4% came from outside France. Their leading countries of origin were
Belgium, Italy, Switzerland, the UK, Spain, Germany, Morocco, the Netherlands, Tunisia and
Algeria. On the supply side, 30% of the show’s 1,600 exhibitors came from outside France.
The objective for the 2014 show is to have more than 18% of its visitors from abroad.
Key international meetings
Sunday 16 November 2014 – Club VIP (Pav.7.1)
4 pm: International Press
Conferences Equip’Hotel
in English held by
Corinne Menegaux,
Show Director
5 pm: International Cocktail
Sunday 16 November 2014 – Club VIP (Pav.7.1)
Hospitality Awards
Equip’Hotel is a sponsor of the 2014 Hospitality Awards, the essential event in the
hospitality industry. An international jury composed of around forty renowned figures of
the business world, the tourism industry, and the marketing sector (excluding the hotel
and restaurant industry) selects the three finalists of the Worldwide Hospitality Awards®.
The 15th edition of the Worldwide Hospitality Awards will be held on Monday 17
November 2014, from 6.30 pm at the InterContinental Paris Le Grand Hôtel.
Tuesday 18 November 2014
6th edition of Cuisine en Joute
international by Génération
Cuisines & Cultures,
chaired by Jacques Marcon.
Throughout the day, the best hotel and
catering schools will do battle in pairs in
the form of 15-minute duels (des joutes)
in both kitchen and restaurant, on themes
given in advance.
Schools prepare actively each year for this
competition, so a high level of quality is
expected.
New this year: in addition to kitchen and
restaurant service there will also be a
pastry chef, making up a team of three.
Wednesday 19 November 2014
The Italian
magazine Suite
selects Equip’Hotel
to celebrate its 25th
anniversary!
This year Equip’Hotel plays host to the Italian
magazine SUITE and a large number of
architects and designers (Stella Cadente,
Patrick Norguet, Patrick Jouin, Florian
Caudel…) around an event dedicated to
architecture and design in hospitality and
catering. Interested in attending?
It will all be happening on the Studio Contract
(Pav. 3), at 1 pm.
Thursday 20 November 2014
Federalberghi, biggest Hotel and Tourism association in Italy is gathering
the committee of young hotel owners (under 40 years old) for their
annual international meeting, during Equip’Hotel 2014.
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FOCUS 2014
The major international gathering for Hospitality and Catering,
with massive attendance by international industry experts
and the launch of Club Export.
60%
New at Equip’Hotel in 2014: the “Club Export”, providing
optimised business connections between international
“top buyers” and exhibitors. This year, Equip’Hotel further
unites worldwide hospitality buyers with the launch of the
“Club Export” programme.
This allows leading international purchasers to connect with
exhibitors who wish to increase their export business thanks
to the online networking platform.
of registered exhibitors
are members of the
Club Export program
250
Top Buyers invited!
A large number of exhibitors taking part in the show are already
members of the Club!
More than 250 Top Buyers are invited throughout the world according to their level of annual investment
and their upcoming projects. These influential firms come from a variety of countries, among which Algeria,
Azerbaijan, Canada, Chile, UAE, Finland, France, Hong Kong, Italy, Spain, Thailand, the UK and the USA….
Their profiles: Retailers, designers, suppliers, importers of professional kitchens and tableware, architects and
designers, investors, importers of furniture and interiors, design consultancies, project developers, etc.
Don’t miss the International space to network between exhibitors and buyers :
Club Export lounge – Hall 7.1 (access from 9:30am to 7:00pm)
DON’T WAIT UNTIL THE LAST MINUTE TO MEET THEM:
ALGERIA - HOTEL HILTON • CHILE – IMAHE • SPAIN – IBECOTEL • S.L - GOUPE CRISOL • HONG KONG - ABCONCEPT
• ITALY- HOTEL DON DIEGO • RUSSIA - Dhotel LLC • THAILANDE - DISTRIBUTOR CO., LTD. • USA - COTE France • EAU
– TSSC • RUSSIA – RESTORACIA • EAU - Marinon Kitchen Equipment • SOUTH KOREA - LOTTE HOTELS & RESORTS
• BELGIUM - MARTIN'S HOTELS SA • INDIA - RITE EQUIPMENT BANGALORE • PAKISTAN - FOURSEASONS HOTEL
• CANADA - C A B DECO • SWITZERLAND - Four Seasons Hôtel des Bergues • IVORY COAST - KLEEN SERVICES •
GREECE – GRECOTEL • TUNISIA - EL PARASOL SARL • TURKEY - Er Investment & Development • NORWAY - FLAGE
INTERIOR AS • MOROCCO – AHSEN • MORROCO - ART HOME HOTEL SPA • NETHERLANDS – ESTIDA • NETHERLANDS
- Cullinan Interior • MALTA - SAS Tumas Hotels • UNITED-KINGDOM - Chris Garrod Partnership • AUSTRIA - The
Parker Company • FINLAND - Studio Arcibella Oy Ltd • USA - UP COUNTRY GARDEN • SOUTH AFRICA - AFRICA
CATERING EQUIPMENT SUPPLIES • MORROCO - ARCHI DESIGN
EXHIBITORS AND PARTNERS OF CLUB EXPORT 2014 INCLUDE THE FOLLOWING:
SANTOS • ROLLER GRILL • DYNAMIC • DIMOGESTION • YAMAHA • LIGNE ROSET • FERMOB • GEM •EGE • ARTASA •
SEMEUR D’ETOILES • EURO SPRADLING S.L.U. • BAR DISTRIBUTION • NOVOCUADRO • BLEU PROVENCE PATRIZIA
FRANCIOSI • IKENTOO • H.S.EXPORT • BLUPURA SRL •MOSO INTERNATIONAL BV • LOCA FONTAINE • MOBILE
PACK • ASTORIA CO., LTD • EZPELETA GROUP • SAS B&B HOTELS • VALENTINI SARL • MAUREL SAS • TRIBUS ET
ROYAUMES • GGMGASTRO INTERNATIONAL GMBH • BELANKA FRENCH OUTDOOR • TURBOAIR INC • BULL & STEIN
• OMBRELLIFICIO POGGESI SRL • LOUSS • DAREGAL S.A. • LUSSOU SCULPTEUR •HENRIOT QUIMPER • MELJAC •
TRANSFOR • SECRET BRANDS LDA • KNOXFORD LTD • POLYECIM • ETHIMO • MAISON YVON…
Les partenaires du Club Export :
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INTERNATIONAL AMBASSADORS
The international arena for Hospitality will be at Equip’Hotel
through the extensive mobilisation of “Equip’Hotel International
Ambassadors” who, over the five days of the show, will share their
expertise and vision of the industry.
Once again this year, Equip’Hotel offers the widest selection of industry experts to discuss and solve the
current issues in the hospitality and catering industry. Equip’Hotel will host architects, designers and leading
specialists, all taking part in the Ambassadors programme. They will be pleased to share their experience at
round tables taking place on the different studios and trend zones. These round tables are free to attend, open
to all visitors and exhibitors, and are held in English (except 2 round tables held in French by our Ambassador
from Canada and Belgium).
INTERNATIONAL RONDE TABLES PROGRAM
Monday 17 November
Sunday 16 November
DAY
Tuesday 18 November
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WHERE
THEMATICS
PARTICIPANTS
TIME
STUIDO
TECHNO /
PAV 2
Intelligent management of
hospitality and restaurant
buildings - in English
CONFERENCE MODERATOR: Christophe SCHONHOLZER, Expert
François Tourisme Consultants (France)
SPEAKERS: Johan Larsson, Architect-Designer (Sweden)
Vanessa Trouillet , Sales Representative - Dimo Gestion (France),
Ahmet Cem Vardar - EMT Controls (Turkey)
11:00 AM
Product, Technology &
Manufacture - in English
CONFERENCE MODERATOR: Vanessa Brady, Designer & President - Society of British Interior
Design (SBID-UK)
SPEAKERS: Ramon Esteve, Architect (Spain), Emma Middleton, Director - Cubbins, Josh Serene
- Hotel Contract Interiors, Hector Gauld - King of Cotton (United-Kingdom)
3:00 PM
Système de classification
européen - in French
CONFERENCE MODERATOR:
Guilain Denisselle, Co-fondateur & Rédacteur en Chef - TendanceHôtellerie.fr (France)
SPEAKERS: Michèle Lepoutre, Présidente de la Commission Juridique, Fiscale et
Réglementation - Synhorcat (France)
Thomas Allemann, Secrétaire Général - Hotelstars Union (Switzerland), Guillaume Lemière,
Directeur de la règlementation des métiers du tourisme, des classements et de la qualité
- Atout France (France), Michel Rheault, Directeur général de la Corporation de l’industrie
touristique du Québec (CITQ - Canada)
2:00 PM
STUDIO
CONTRACT /
PAV 3
New trend and challenging
opportunity of design and
boutique hotels in the
hospitality industry in English
CONFERENCE MODERATOR: Kamol Rattanavirakul, President - Thai Hotel and Hospitality
Management Association (THMA - Thailand)
SPEAKERS: Diana Balashova, Designer (Russia), Vertti Kivi, Architect Designer (Finland)
Camille L.J.M. Oostwegel, Director of a luxury hotel chain (Netherlands), Kari Hasselknippe,
Marketing Director, Grand Hotel, Oslo (Norway)
3:00 PM
STUDIO
CONTRACT /
PAV 3
Concept
"The Flying Room" in English
Massimo Mussapi, Architect-designer - Massimo Mussapi (Italy)
4:00 PM
STUDIO
CONTRACT /
PAV 3
L'importance de l'éclairage
dans la scénographie et
l'aménagement d'un hôtel in French
CONFERENCE MODERATOR: Nathalie Lecuppre, Créatrice et rédactrice en chef - NDA Magazine
(France)
SPEAKERS: Martin Fournols, Gérant - LED2C (France), Michel Pennman, architecte d'intérieur Detrois SA (Belgium), Sandrine Alouf, atmosphériste designer - Sandrine Alouf (France)
3:00 PM
STUDIO SPA/
PAV 7.2
Tendances : Architecture
Spa - Concevoir un Spa :
les erreurs à ne pas
commettre, les tendances
architecturales bien-être in French
CONFERENCE MODERATOR: Isabelle Charrier, Fondatrice et Directrice
de la Rédaction d'EMOTION SPA & Beauty Magazine et de CODE Beauté
SPEAKERS: Manuel GOMEZ, Directeur du Cabinet d’architecture ADEA CONCEPT (France),
Didier LEFORT - Architecte (France), Thomas MADRID, Directeur - SetandSee (France), Alberto
APOSTOLI, Architecte - Designer -Studio Apostoli (Italy)
4:00 PM
STUDIO
CONTRACT /
PAV 3
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DOSSIER
DE PRESSE
INTERNATIONAL AMBASSADORS
Alberto Apostoli
Architect and Designer,
Studio Alberto Apostoli, Italy
Massimo Mussapi
Architect, Massimo Mussapi, Italy
Set up in 1997, Studio Apostoli & Associati
is a professional and multifaceted practice.
Projects are highly varied, with design
services provided in the fields of architecture,
interior design and design, both in the Italian
market and abroad, for private clients and
companies as well as the public sector. With
more than 15 years of experience, Apostoli is worldwide
considered as a specialist in wellness and spa design.
Come and see Alberto at the International
Cocktail (Studio VIP – 7.1), on the Studio Spa Pav. 7.2 - Tuesday 18 November at 4 pm
and on booth R80 - Pav.7.2)
In 1994 Massimo Mussapi became the
founder of Italy’s first research centre for
experimental projects in the hospitality
sector. Massimo Mussapi’s work includes
and integrates industrial design, architecture
and graphic design, with specific focus and
skills in the hospitality sector.
Come and see Massimo at the International
Cocktail (Studio VIP – 7.1) and on the Studio
Contract – Pav. 3 - Monday 17 November at 4 pm
Diana Balashova
Designer and Architect,
Diana BALASHOVA design, Russia
Michel Pennman
Interior Designer,
Michel Penneman, Belgium
Michel Penneman created his interior
architecture agency in 1994.
He has completed projects in many
disciplines, but one of them is more
recurring than others: Hospitality. The
White Hotel, Pantone Hotel, the Hotel Vintage,
TenboshHouse, etc...
He made chocolate, jewelry and watches, but is
particularly concerned by low cost projects, which
sometimes require more work than high cost projects
with "No limits...".
His strengths are concepts, with particular attention to
details of sound and lighting.
Come and see Michel at the International
Cocktail (Studio VIP – 7.1) and on the Studio
Contract – Pav. 3 - Tuesday 18 November at 3 pm
Vanessa Brady
Designer and President of Society of
British International Design (SBID),
UK
Vanessa has gained experience over twentyfive years both in procurement and post
analysis of the interior design industry.
In 2009 Vanessa (in her role as Founding
Chairman of the Society of British Interior
Design) launched the not-for-profit international
organization which has become the largest professional
membership and fastest growing design organization in
Britain as well as the second largest (only to Germany)
in Europe.
Come and see Vanessa at the International Cocktail (Studio VIP – 7.1) and on the Studio Contract Hall 3 - Sunday 16 November at 3 pm
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She is a part of TOP 10 Russian interior
designers according to the «ELLE
Decoration»’s rating (Russia) in 2011. Diana
began her activity as the scene-painter
at theater and film production, having
graduated as the theater artist. Since the
90th, with the beginning of construction boom
in Russia, she came to a profession of the interior
designer. Diana has her own bureau "Diana Balashova's
studio" and she works as interior design at every level.
As well as designing apartments and houses, Diana
also undertakes commercial design projects including
hotels, restaurants, SPA and fitness Clubs.
Come and see Diana at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract –
Pav. 3 - Monday 17 November at 3 pm
Verti Kivi
Interior Architect and Industrial
Designer, dSign Vertti Kivi & Co,
Finland
Vertti Kivi is the company’s CEO and the
creative force behind visionary designs. He
has run his own design company since 1994.
“The world is full of weak signals that spark
a powerful vision for my client in my head.
This vision is insight, a resource, a gold nugget. The
building site is an inspiring place. For each project we
come up with tons of ideas. It is an incredible feeling
to see your design come to life before your eyes. One
of the greatest moments is when the client enters the
finished space for the first time. It can be an extremely
powerful feeling, and it drives us on time and time
again.”
Come and see Vertti at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract –
Pav. 3 - Monday 17 November at 3 pm
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INTERNATIONAL AMBASSADORS
Hicham Lahlou
Designer, Hicham Lahlou, Morocco
Hicham Lahlou, at the cutting edge of
contemporary design in Morocco for many
years now, has not only become an emblematic
figure of design in Africa and the Arab world, but
is also one of the major names of world design
and has created collections for prestigious
international brands which work with the great
names of design such as Philippe Starck, Hilton
McConnico, Roger Tallon, the Campana brothers, Zaha
Hadid, Vico Magistretti, Ora Ito, Matali Crasset etc…
Come and see Hicham at the International
Cocktail (Studio VIP – 7.1) and on the Room Studio –
Pav. 3
Ramon Esteve
Architect designer, NH Hotels, Spain
Ramon Esteve graduated in Architecture from
Escuela Técnica Superior de Arquitectura de
Madrid (ETSAM) in 1990. He founded Ramon
Esteve Estudio de Arquitectura in 1991,
working on both architectural and interior
design projects and also other fields such
as industrial design and art direction at the
national and international area.
Harmony, serenity and essentiality are some of the
constant features of Esteve’s work and become symbols
of his will to provide to the habitat more than just
buildings.
Come and see Ramon at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract Hall 3 - Sunday 16 November at 3 pm
Camille Oostwegel
Director of a luxury hotel chain
ChâteauHotels & -Restaurants,
Netherlands
Camille Oostwegel is every inch a Limburg
hotelier. As a young boy, he already had a
passion for history, culture and gastronomy.
In 1969, he began his studies at the Hotel
Management College in Maastricht. He
graduated in 1972. From 1972 to 1980, Camille
Oostwegel worked at various branches of Novotel.
Come and see Camille at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract Pav. 3 - Monday 17 November at 3 pm
Dorte Krak
ARP-HANSEN HOTEL GROUP,
Denmark
Arp-Hansen Hotel Group is a familyowned company with in total 2.673 rooms,
equal to 20 % of the hotel capacity in
Copenhagen. The objective for Arp-Hansen
Hotel Group is by great business ability and
continuous development to take the position
as Copenhagen´s most profitable and interesting
hotel company measured on product experience,
customer and guest relations and employer satisfaction.
The yearly revenue is approx. 700 million DKK and a
result before tax of approx. 100 million DKK in 2013.
Come and see Dorte at the International Cocktail
(Studio VIP – 7.1)
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Michel Rheault
CEO - Corporation of the tourist
industry of Quebec, Canada
Since 2002, Michel Rheault has been the
CEO of the Corporation of Quebec Tourism
Industry (CITQ), organized as a non-profit
organization, mandated by the Minister of
Tourism of Quebec to develop and update
the grading system for the classification of
eight of the ten categories of institutions covered
by the Law and the Regulation regarding tourist
accommodation establishments in Quebec.
Come and see Michel at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract –
Pav. 3 - Sunday 16 November at 2 pm
Kari Hasselknippe
Director of Grand Hotel, Olso, Norway
The Grand Hotel in Oslo, the Norwegian
capital, is perhaps its most venerable and
elegant deluxe hotel, forming a striking
landmark on the city's grandest street, Karl
Johans Gate.
Come and see Kari at the International
Cocktail (Studio VIP – 7.1) and on the
Studio Contract – Pav. 3
Monday 17 November at 3 pm
Johan Larsson
Architect at Koncept Stockholm AB,
Sweden
Koncept Stockholm is a Swedish design- and
architectural practice based in Stockholm,
Sweden. The practice was set up in 1996
and has over the last 20 years completed
over 1500 projects in Sweden and abroad.
Projects fall into four business segments Retail, Hospitality, Offices and Residential.
Koncept Stockholm employs around 70 people,
including 4 founding partners and 3 associate partners.
Come and see Johan at the International Cocktail
(Studio VIP – 7.1) and on the Studio Techno –
Pav. 2 - Sunday 16 November at 11 am
Kamol Ratanavirakul
President of the Thai Management
Association Thailand
He started his hotel management career
in 1978 in Sharjah, United Arab Emirates
as General Manager of 90 rooms, all suites
service apartment and a Thai restaurant. In
the early 1980, he returned to Thailand and
managed 120 rooms, economy class hotel in
Bangkok. Later in 1985, he started his career as a
professional hotel consultant working with an affiliated
company of Industrial Finance Corporation Thailand
which was a long term investment corporation, and a
pioneer in supporting the hotel industry development
in Thailand.
Come and see Kamol at the International Cocktail
(Studio VIP – 7.1) and on the Studio Contract –
Pav. 3 - Monday 17 November at 3 pm
PRESS
KIT
NEW IN 2014
The 2014 Equip’Hotel Religieuse challenges the
status quo and will have a distinctly rock‘n’roll
feel, with a unique creation by Laurent Favre-Mot.
T
he icon of cuisine at Equip’Hotel
since 2010, the Religieuse is a
blend of tradition and innovation.
On the occasion of each new edition,
Equip’Hotel asks a leading culinary
celebrity to uphold these fundamental
values of the profession in a new
recipe.
To make the 2014 Religieuse,
Equip’Hotel has selected Laurent
Favre-Mot*, a self-made pastry chef
with a fun and rock ‘n’ roll outlook…
Never one to mince words, quite an
agent provocateur, he is a chronic rule breaker and
takes pleasure in revisiting the classics. His close
confrontation with culinary matter nonetheless
respects the origin of products. His most recognisable
signatures are without a doubt his famous death
skulls, his chocolate moustaches, and his “white
chocolate and wasabi”, “Jasmin and Buddha’s hand”
and “Truffled Vanilla” macaroons, among the many
other flavours he has invented.
“What a thrill it is
to
represent
the
profession
I
love
at Equip’Hotel, by
revisiting one of the
great
classics
of
French pastry and cake making but without touching
the fundamentals of this dessert. Once again my
challenge was to respect the raw product and taking it
to a new level with my off-beat style.
“November for me brings to mind a warm blanket, our
first coats to cover our shoulders and trying to stay warm,
and this is the feeling I express with the chocolate flavour
and the salted butter caramel flavour, reassuring and
warming with just a hint of folly added by the tonka bean
to spice up the entire Religieuse…”
Laurent Favre-Mot – Pastry chef.
“With this choice, Equip’Hotel 2014 stays in total harmony
with the values represented by its patron Serge Trigano,
Founder of Mama Shelter, in an off-beat and extremely
modern style,” adds Corinne Menegaux - Director of
Equip’Hotel
Treat yourself at Equip’Hotel 2014!
The official partner of Equip’Hotel Café
& Thé Gourmand, Cafés Richard will be
serving up tasters of the 2014 Equip’Hotel
Religieuse created by pastry chef Laurent
Favre-Mot, every day at 4.00pm on its stand
C51 in Hall 7.3.
Café Richard’s coffee and tea experts have matched up
the fondant of the salted butter caramel and the flavour
of the dark chocolate with Grands Crus from exceptional
terroirs. This is a guarantee of true taste discovery, giving
full credence to the idea of marrying moments of coffee and
tea excellence with pastries and cakes.
Bureau d’Étude Gastronomique
* Laurent Favre-Mot
fait partie des forces
vives et talents confirmés avec lesquels
travaille au quotidien
le Bureau d’Étude
Gastronomique de
Sébastien Ripari.
Founded by Sébastien Ripari, the mission of the Bureau d’Étude Gastronomique is to develop, promote and support projects related to gourmet cuisine and its chefs. With its many years of experience, the Bureau offers its
consultancy services to upcoming culinary talent in the form of a wide range of events in France and beyond. Its
all-encompassing vision and its top-level networks enable it to work in all levels of the world of gourmet food,
meeting increasingly specific needs.
NEW: Equip’Hotel 2014 fragrance
The official fragrance partner of Equip’Hotel 2014, Sevessence is proud to announce
the creation of the olfactory signature “Smile Attitude”, a 100% natural and organic
scent crafted for Equip’Hotel by Jean-Charles Sommerard, the head perfumer at
Sevessence. This subtle and elegant olfactory signature will delight visitors to the
VIP-Press lounge where it will be diffused. Sevessence is also proud to present the
Ozessence scents: a collection of 8 different and imaginatively-named fragrances
(Merlin, Hook, Clochette (Tinkerbell)) for diffusion in hotels and spas.
9
PRESS
KIT
NEW IN 2014
Discover the What’s Up by Equip’ Hotel 2014 selection!
13 Capital establishments you can’t afford to miss!
O
n the occasion of the trade show
Equip’Hotel, Paris City Hall is pleased to
shine a spotlight on the innovation and
energy that drive the French capital in
the field of hospitality and catering.
The selection for this edition of What’s Up in
Paris is a true illustration of the creative talent
of Parisian hotel and restaurant professionals.
This trail showcases more than a dozen
innovative, eye-opening and diligent venues,
offering both Parisians themselves and visitors
to our city the chance to discover new concepts,
new spaces and original layouts.
You are therefore invited on a trip to explore
these most inventive Parisian establishments
which play their part in the constant renewal
of Paris, itself represented by an industry
which makes an essential contribution to the
development of the leading worldwide tourist
destination.
Jean-François Martins,
Deputy Mayor of Paris, in charge of Tourism
and Sport.
E
Each successive edition of Equip’Hotel is
a chance to give the public a preferential
glimpse of the most innovative hospitality
and catering establishments.
What’s Up in Paris invites you to discover 13
addresses selected for their originality, their
concept or their creative design. Each offers
you the chance to not only be up on the latest
Parisian trends, but also satisfy your own
appetite for good food and drink by following our
recommendations.
Make the most of the experience by adopting
our Smile Attitude: these addresses also lay
emphasis on hospitality and will welcome
you with their brightest smile from 16 to 20
November 2014!
Equip’Hotel is proud to promote the hospitality
and catering sector through this project.
Enjoy your visit!
Corinne Menegaux,
Director Equip’Hotel
HALLE PAJOL - YOUTH HOSTEL
Are you someone who believes that the future is in “green” and should be built
out of diversity? Well, a stay at the Yves Robert youth hostel will plunge you
into this future! An excellent specimen of an eco-friendly project, designed and
created by the architect Françoise-Hélène Jourda, a specialist in “environmental
architecture”.
20, rue Pajol - 75018 Paris - 01 53 26 97 92 - www.fuaj.org
LAZARE
a living space with a feel-good atmosphere at all times of the day and for any occasion,
located on the plaza in front of St Lazare station. “A genuine back-to-basics establishment
under the master leadership of Chef Eric Fréchon.
Added extra: a fast-track bar food service, a blend of gourmet and fast food
Parvis de la gare Saint-Lazare - 75008 Paris - 01 45 51 22 40 - lazare-paris.fr
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PRESS
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NEW IN 2014
BUDDHA-BAR HOTEL PARIS
An astonishing journey through time. In this 18th century mansion house, perched on the corner
of the prestigious Faubourg Saint-Honoré, there floats an air of 1930s Shanghai.
Everything in this boutique hotel epitomises a distinctly modern and up-to-date feel, also
bearing the Buddha Bar DNA and symbolising new contemporary hotels, with music, distinction
and personalised services.
4, rue d’Anjou - 75008 Paris - 01 44 90 80 80 - www.buddhabarhotelparis.com
LE PERCHOIR
A 400-sqm rooftop with a panoramic view from the 6th floor, a bar, but most of all a restaurant
fitted out like a penthouse with mix-and-match furniture and arranged with exquisite taste.
The chef Benoît Dumas, trained up by Alain Senderens, does wonders with market-sourced
produce. The magnificent wine menu is the work of Laura Vidal. A bohemian chic atmosphere
with rambling plants and aromatic herbs.
A unique view of Paris for a genuine rooftop experience.
14, rue Crespin du Gast - 75011 Paris - 01 48 09 18 48 - http://leperchoir.fr/bienvenue.html
BERMUDA ONION
In the 1980s the Bermuda Onion was one of the first “in” restaurants in the capital. Laurent de Gourcuff
(Groupe Noctis) and Alexandra Peyrussan decided to give a new lease of life to this legendary address.
Located on the top floor of the brand new Beaugrenelle shopping centre.
An excellent illustration of the trend among new-generation malls in including a new, reworked
catering offer.
Centre Commercial Beaugrenelle - Ilot Verseau - 3e étage - 7, rue Linois - 75015 Paris - 01 45 78 83 62
LE COQ
In a dark decor with bare walls, the bar pays a vivid tribute to the French tradition of aperitifs,
spirits and liqueurs. Just like the décor, the drinks too aim for purity, with each one designed
around a main ingredient which is often itself prepared and adapted beforehand.
A good case in point of Parisian night life and the boom in mixology.
12, rue du Château d’Eau - 75010 Paris - 01 42 40 85 68
LE SERVAN
Above all else, a family affair bringing the Levha sisters together around “bistronomic” cuisine
in a modern setting. The address is passed on by word of mouth because it is hard to find the
restaurant… it simply doesn’t have a sign!
Discreet and delicious. The Servan is part of an emerging “gastro cool” generation.
32, rue Saint-Maur - 75011 Paris - 01 55 28 51 82
L’ARBRE À CAFÉ
A pioneer in high-precision coffee, bestowing cordon bleu status on a French art of coffee. We
adore the passion of Hippolyte Courty, the globe-trotting founder who sources, imports and roasts
- in Paris, no less - the best crus, most often organic and bio-dynamic, originating from plantations
all around the world!.
Also appearing live at Equip’Hotel in Studio Arts de la Table.
10, rue du Nil - 75002 Paris - 01 84 17 24 17 - www.larbreacafe.com
HÔTEL PENINSULA !
One to look out for! A newcomer in luxury hotels in Paris, the Peninsula Paris has made a notable
entrance in Europe just a few steps from the Arc de Triomphe. It observes all the new standards
in the areas of design, prestige and comfort (200 luxury rooms, 34 suites and a 1,800 sqm spa
and wellness lounge). Good food and drink is also on the menu, with a choice of six restaurants.
The Peninsula is a marker for the new codes of modern and multidisciplinary Parisian luxury
hotels.
19, avenue Kleber - 75008 Paris
11
PRESS
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NEW IN 2014
ATELIER VIVANDA
The chef Akrame Benallal, awarded his second Michelin star this year, has opened a new Atelier
Vivanda in the sixth arrondissement of Paris. Customers will be able to taste a carefully selected
range of prime cuts accompanied by delicious potato side dishes.
Here, the product is given centre stage in total simplicity for the delight of meat-lovers from the
capital and further beyond! A concept which has all it needs to grow further!
20, rue du Cherche Midi 75006 Paris - 01 45 44 50 44 - www.ateliervivanda.com
LA MANUFACTURE DE CHOCOLAT ALAIN DUCASSE
The chocolate is made according to traditional methods from the cocoa bean. In this place which
is open for all to see, Alain Ducasse and Nicolas Berger (chocolatier and roaster) revisit the most
flavoursome classics, explore subtle associations and reinvent delicious flavours.
A great example of talent diversification by this leading chef!
40, rue de la Roquette - 75011 Paris - 01.48.05.82.86 - Le Comptoir de la Manufacture au 26, rue SaintBenoît - 75006 Paris - Le Corner de la Manufacture aux Galeries Lafayette Gourmet (rez-de-chaussée)
35, boulevard Haussmann - 75009 Paris - www.lechocolat-alainducasse.com
er !
What’s Up for ev
MAMA SHELTER
A unique venue in an authentic Paris at the heart of the Saint Blaise district. The Mama Shelter
experience has to be tried out at least once. Much more than just a place to eat and sleep, it is an
experience, open to all, made up of memorable encounters and sharing.
A perfect balance between hotel and restaurant: a true business model which has been rolled out
across France and throughout the world. Mama Loves You! Serge Trigano, the founder of Mama
Shelter, is the sponsor of Equip’Hotel 2014.
109, rue Bagnolet - 75020 Paris - 01 43 48 48 48 - www.mamashelter.com/fr
CHEZ JEANNETTE
Not just a bar, a Parisian institution! Everything from the past, still remains: the neon strip lights,
the Formica bar, red moleskin benches and yellowing wallpaper: the vestiges of a Parisian brasserie
rekindled by the passing of time. People come to have a drink with friends, have a good time, taste
the good food or get carried away by the choice sound track. A simple and efficient menu for lunch or
dinner, for a quick bite or for a feast.
An astonishing and outstanding place which has remained in its original décor, a must-visit among
bars and cafés, a new generation brasserie!
47, rue du faubourg Saint-Denis - 75010 Paris - 01 47 70 30 89 - chezjeannette.com
WELCOME CITY LAB
his is where they invent the tourism
of the future! A genuine hive of travel
innovation, this incubator accommodates
and advises around thirty start-ups which
all offer innovative services, predominantly
in hospitality and catering. This new facility,
recently inaugurated by the Mayor of Paris,
also has a collaborative working space and
regularly holds presentations on specialist
subjects in the e-tourism field.
T
Address:
76 bis, rue de Rennes, 6th arrondissement.
Open Mon-Fri 9.00am - 6.00pm.
12
Paris HelpLine - Be french connected
s Paris a difficult place for tourists to visit? Do the
French only speak French? Not any more: with Paris
Helpline, tourists can now have access to their own personal guide, a multilingual adviser who they can call for
all sorts of requests, questions, information, bookings
or emergencies. This tailor-made service is provided
in real time and in the visitor’s own language: using a
geo-positioned iPhone, the guide can provide help and
advice immediately and according to the location of the
tourist, for a customised insider’s experience of the
world’s tourist capital. This Parisian innovation can be
consulted at www.parishelpline.com
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WELCOME CITY LAB
76 bis rue de Rennes - Paris 6
Ouvert de 9h à 18h du lundi au vendredi.
Open Mon-Fri 9.00am - 6.00pm.
C’est ici qu’on invente le tourisme du
futur ! Véritable ruche de l’innovation
touristique, cet incubateur héberge et
conseille une trentaine de start-up qui
proposent toutes des produits et services
innovants, notamment en hôtellerie /
restauration. Ce nouveau lieu, qui vient
d’être inauguré par la Maire de Paris,
accueille également un espace de coworking et organise régulièrement des
conférences sur des sujets pointus dans
le domaine du e-tourisme.
This is where they invent the tourism
of the future! A genuine hive of travel
innovation, this incubator accommodates
and advises around thirty start-ups
which all offer innovative services,
predominantly in hospitality and
catering. This new facility, recently
inaugurated by the Mayor of Paris,
also has a collaborative working space
and regularly holds presentations on
specialist subjects in the e-tourism field.
BERMUDA ONION
Centre Commercial Beaugrenelle Ilot Verseau - 3è étage
7, rue Linois - Paris 15
01 45 78 83 62
bermuda-onion.fr
Chef : Valentin Néraudeau
A tester : Les Onions rings La magnifique Côte de Veau
Black Angus pour deux - Les desserts, tous
aussi beaux que bons
Worth a try: the Onion rings – the wonderful
Black Angus Veal chop for two of the Bermuda
Burger – The desserts, they look as good as
they taste!
L’ARBRE A CAFE
10 Rue du Nil - Paris 2
01 84 17 24 17
www.larbreacafe.com
A tester : deux cafés d’exception :
le Bourbon pointu de l’Ile de la
réunion, Jacu Bird en provenance
du Brésil, et surtout l’Affogato
– glace au café recouverte d’un
double expresso et de noisettes
pilées.
Worth a try: two exceptional
coffees: the Reunion Island Bourbon
pointu, Jacu Bird from Brazil, but
most of all the Affogato – a coffee
ice cream topped with a double
expresso and coarsely-ground
hazelnuts.
E
I
LAZARE
Parvis de la Gare Saint-Lazare - Paris 8
01 45 51 22 40
www.lazare-paris.fr
Le Chef : Eric Fréchon
L’Architecte / Architect: Karine Lewkowicz
A tester : le « Paris-Deauville » qui est
véritablement LE dessert emblématique de
LAZARE, la recette est même inscrite sur un
des tableaux noirs dans le restaurant !
Worth a try: the Paris-Deauville, LAZARE’s
iconic dessert. The recipe is even written up
on one of the restaurant’s blackboards!
ATELIER VIVANDA
20 rue du cherche midi - Paris 6
01 45 44 50 44
www.ateliervivanda.com
Chef : Akrame Benallal
A tester : les fines tranches
d’entrecôte fumée maturée 50 jours
Worth a try: the fine slices of smoked
rib steak matured for 50 days
HOTEL PENINSULA
19 av Kleber - Paris 8
Chefs : Jean-Edern Hurstel et Julien Alvarez
A ne pas manquer : Le restaurant bar terrasse L’Oiseau
Blanc situé au sixième étage de l’établissement offre
une vue sur les plus célèbres monuments de Paris.
Don’t miss: The rooftop restaurant and bar L’Oiseau
Blanc located on the sixth floor offers a view across the
most famous monuments in Paris.
BUDDHA BAR HOTEL PARIS
4, rue d’Anjou - Paris 8
01 44 90 80 80
www.buddhabarhotelparis.com
Directeur Hotel / Hotel Director: Loic le Berre
Chef : Rougui DIA
A tester : les brunchs du dimanche en
musique sur la belle terrasse, et au restaurant
Vraymonde, le tartare de dorade avec un riz
soufflé et crème d’avocat de la Chef Rougui Dia.
Worth a try: Sunday brunch and their musical
atmosphere on the beautiful terrace, and at the
Vraymonde restaurant, the sea bream tartare
with puffed rice and avocado cream by the Chef
Rougui Dia.
C
J
B
H
M
A
F
D
K
CHEZ JEANNETTE
47 rue du faubourg Saint-Denis
Paris 10
01 47 70 30 89
www.chezjeannette.com
A tester : La soupe glacée de
petits pois et quenelle de chèvre
frais et faux-filet de charolais et
beurre de romarin frites maison.
Worth a try: the chilled green
pea soup with a quenelle of goat’s
cheese; the Charolaise rib eye
steak with rosemary butter and
homemade fries.
G
LA HALLE PAJOL
20 Rue Pajol - Paris 18
01 53 26 97 92
www.fuaj.org
Architecte/Architect : Françoise-Hélène
Jourda, spécialiste de « l’architecture
environnementale » / a specialist in
“environmental architecture”
Directeur/Director : Thomas SÉGUY
Inédit dans une auberge de jeunesse :
la salle de spectacle !
Unheard of in a youth hostel: the
concert hall!
L
LE SERVAN
Chefs : Katia et Tatiana Levha
32, rue Saint-Maur - Paris 11
01 55 28 51 82
A tester : un menu gastro-cool à 25 qui change
quotidiennement et qui s’appuie sur des ingrédients
de saison cuisinés avec une touche moderne et un
petit accent exotique.
Our favourite: a gastro-cool formula for 25 which
changes every day, made from seasonal ingredients
cooked with a modern slant and a slight exotic accent.
La Manufacture de Chocolat Alain Ducasse
De la fève à la tablette. Chocolat artisanal.
From the bean to the bar. Hand-made chocolate
40 rue de la Roquette
Paris 11
01.48.05.82.86
www.lechocolat-alainducasse.com
Chocolatier-torréfacteur : Nicolas Berger
A tester : les ganaches gourmandes élaborées à partir de
fruits frais et d’épices (11 parfums)
Worth a try: the delicious ganaches made from fresh fruit
and spices (11 flavours)
MAMA SHELTER
109, rue Bagnolet - Paris 20
01 43 48 48 48
www.mamashelter.com/fr
Directeur/ créateur / Director/ Founder: Serge Trigano
Architecte/Architect/ Designer : Philippe Starck
Chef : Alain Senderens
A tester : l’expérience Mama Shelter
Worth a try: the Mama Shelter experience
LE PERCHOIR
14, rue Crespin du Gast - Paris 11
01 48 09 18 48
http://leperchoir.fr/bienvenue.html
Chef : Benoit Dumas
A tester : le cocktail : « Laphroaig Sour », composition
autour d’un whisky tourbé de 10 ans qui va apporter
un fumet à la recette du whisky, le tout agrémenté
de deux bitter.
Worth a try: the Laphroaig Sour cocktail, where
a 10-year peated whisky brings a smoky taste to the
drink, rounded off with two bitters.
LE COQ
12 Rue du Château d’Eau - Paris 10
01 42 40 85 68
A tester le cocktail : « Initials B.B. » :
la Bénédictine et le Bourbon sont cuits sous-vide
une journée et une nuit afin de créer plus d’harmonie et
d’intensité.
Worth a try: the “Initials B.B.” cocktail: the Benedictine and
bourbon are vacuum-cooked for a day and a night to create
greater harmony and intensity.
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NEW IN 2014
13
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INNOVATION
Spotlight on innovation with Equip’Innov!
Since 2006, the Equip’Innov award has confirmed Equip’Hotel’s status as
leading actor in innovation by recognising at every show the best new products
on the market.
Equip’Innov rewards and highlights the best HORECA innovations with
over 200 products entered in the competition by exhibitors.
Before the show, a specialist judging panel and visitors to the web site vote
to elect the 8 award winners.
8
INNOVATION
CATEGORIES
JUDGED BY
INDUSTRY
EXPERTS
3
Tableware
Panel:
Sylvie AMAR (Sylvie Amar Studio)
- Guy BOURGEOIS (Confédération
des Arts de la Table) Denis COURTIADE
(Plaza Athénée)
6
Hygiene & Cleaning,
Linen & Professional Textiles
Panel:
Petra PUXEDDU
(Westin Paris) Sophie STUDER (Head
housekeeper)
1
Layout, Fittings
& Renovation, Bathrooms
Panel:
Fabrice KNOLL
(Didier & Fabrice Knoll
Architecture)
4
Food stuffs, Signage
& Accessories
Panel:
Bernard BOUTBOUL (Gira
Conseil) - Rémy LUCAS
(CateMarketing)
7
Spa
Panel:
Isabelle Charrier
(EMOTION SPA)
14
2
Large Kitchens,
Coffee making & Bar
Panel: Nelly RIOUX RPF (Cuisine
Pro) - Victor DELPIERRE (Consultant
and World Champion, Coffee in Good
Spirit 2013) - Pierre LEMERCIER
(Editor-in-Chief, PYC Edition) Marc Grandmougin (AC2R)
5
Interior design,
Furniture, Lighting
Panel:
Nathalie LECUPPRE
(NDA Magazine) Nadine JAROUSSEAU
(NJConsulting)
8
Technology
Panel:
Jean-François PIERI
(Cleverdis)
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EQUIP’HOTEL TRAIL
Equip’Hotel 2014:
partner at every stage of the creation
and existence of an establishment
To support and accompany owners at every stage of the life of their
establishment, Equip’Hotel offers a cross-cutting range of products and
services fulfilling the entire spectrum of their requirements, from project
inception to start-up and from technical facilities to interior design.
To take in all of these wide ranging solutions, Equip’Hotel has designed a
genuine 10-stage trail.
The 10-stage Equip’Hotel trail
“Equip’Hotel is made up of 20
activity sectors, allowing visitors
to find the right solution for their
own specific needs and therefore
guaranteeing a close, personal
relationship with each customer
and visitor.
“To support each and every
requirement, we select specialist
partners and organise a series
of Trend Studios and innovation
display forums. Thanks to this
concentrate of expertise, trade
professionals can get a head start
on the changes happening in the
industry and share its values.
1 Project inception
2 Kitchen
3 Restaurant
“Over a five-day period, the
exhibition offers tangible solutions
to its 110,000 trade visitors and
acts as a meeting generator to
promote dialogue and exchange,”
says .
4 Public areas
5 Bedroom
Corinne Menegaux
6 Spa and bathroom
7 Technology
8 Customer service
9 Recruitment, management, training
10 Purchasing
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EQUIP’HOTEL TRAIL
1 Project inception
2
3
4
5
6
7
From a project’s design to its completion
Information with Studio Contract: all the latest
news from the hotel and interior design industries,
with top quality analysis from specialists
Seminars and presentations focussing on the news and trends from
the hotel and interiors market, aimed at hotel managers, hotel chains,
architects, designers, restaurant managers, owners and investors, who
want to have the full range of decision aid tools at hand from project
inception.
Every day, leading industry professionals will contribute; share their
expertise and exchange views in round table debates on the hot topics of the
moment.
• The development of the hotel market
8
• Trends in design: how to design a smart and affordable room, the new role
and design of the lobby, the importance of lighting in design, etc.
9
• Sustainable development in hospitality: the ecological renovation of an
establishment, how to implement a sustainable development policy,
standards and certification, etc.
10
• topical debates: classification, recruitment and training, the quality of
hospitality and service, OTAs, etc.
In association with:
Materials with the Innovathèque®
of the FCBA’s technology institute:
a zone dedicated to innovative materials
The Innovathèque® is a resource, intelligence and consultancy centre
dealing in innovative processes and materials aimed at design professionals
such as designers and architects. It will be presenting 40 materials resulting
from its latest research and selected by a professional committee together
with Unifa, CFAI and Reed Expositions. These materials provide solutions
in terms of space, light, wellbeing and environment to the challenges faces
by hotel designers and architects. INNOVATHEQUE, hall 3 in the sector
Conceive and Decorate.
Also coming to the Studio Contract: the Palmarès Unifa/Contract
16
17
13H
12H
11H
Matteo de Bartolomeis & Beatrice Vegetti - Suite
The main trends of The French design for hotellerie in over 25
years of Suite
Vers une gestion durable des ressources humaines en entreprise : les leviers
de réussite adaptés à l’hôtellerie, la restauration et au tourisme. Les volets
social et sociétal de la démarche de progrès « développement durable » sont
parfois ceux que l’on méconnait le plus. Il est vrai qu’on en parle moins. Et
pourtant, lorsque l’on sait que 80% des solutions environnementales ont leur
réponse dans le comportement de nos salariés, ou quand on réalise qu’un
collaborateur sera d’autant plus efficace que ses conditions de travail seront
meilleures, alors on prend en considération cette composante essentielle du
développement durable. Responsabilité sociale de l’entreprise, gestion du turnover, fidélisation des compétences, santé et sécurité des salariés, autant de
préoccupations que le dirigeant doit prendre en compte dans le cadre d’une
stratégie durable d’optimisation de la performance de l’entreprise. Cette table
ronde doit permettre d’éclairer les participants au travers d’exemples d’actions
et d’expériences concrètes sur différents leviers à mettre en œuvre au sein de
leurs structures hôtelières et de restauration.
Claire ZANIER, spécialiste en stratégie des ressources humaines et de la
sécurité dans l’hôtellerie - Christophe BALLUE, responsable des risques
professionnels à la CRAM Ile de France
Philippe François, Expert - François Tourisme Consultants
CONTENU
Que l’hôtel ou le restaurant soit petit ou grand,
qu’il soit indépendant ou intégré dans un groupe,
les bonnes raisons de se lancer dans une
démarche de développement durable sont au
nombre de 7 ! La «preuve par 7» permettra aux
professionnels présents de comprendre de manière
simple l’ensemble des apports d’une démarche
de développement durable : préservation et
valorisation de l’environnement, prise en compte du
bien-être des salariés et des clients, optimisation
des résultats économiques. L’expert et les
témoins apporteront des réponses très concrètes
aux professionnels présents, puisées dans leur
expérience de centaines d’hôtels qui ont d’ores-etdéjà adopté ce nouveau mode gestion responsable,
durable et optimisé.
Laurent VANHOEGAERDEN, Directeur - Hôtel
Cap Eden Roc à Cap d’Antibes / Jacqueline
LEYMARIE, Propriétaire - Hôtel de la Truffe à
Sorges en Dordogne / Thibault GIL, Chargé de
mission Développement Durable - Office du
Tourisme et des Congrès de Paris
Philippe François, Expert - François Tourisme
Consultants
Le point sur le volet social du développement durable : vers une
gestion durable des ressources humaines en entreprise
Stella Cadente - Designer / Patrick Norguet- Designer / Patrick Jouin - Designer
Venez découvrir en avant-première des résultats issus du
projet mené depuis plus d’un an sur le cycle de vie du
linge et le témoignage des différents partenaires : Tissus
Gisèle, Ecolab, Le Cercle du Propre et l’APIIH. Cette table
ronde détaillera les impacts environnementaux liés à la
location de linge pouvant représenter jusque 30% des
émissions de gaz à effet de serre d’un hôtel; mais surtout
serons présentés les principales solutions mises en œuvre
par les acteurs de la filière pour réduire l’impact de ce
poste. Seront également présentés en avant-première
un nouveau textile pour le linge de lit et les actions à
mettre en oeuvre par les blanchisseurs et les hôteliers
pour conjuguer maîtrise des coûts, maîtrise de l’impact
environnemental et bénéfices clients. Des pistes seront
également proposées à l’ensemble de la filière pour aller
encore plus loin dans la démarche.
Xavier Loegel, Directeur commercial - Tissus Gisele
/ Amelie Lespine, Marketing manager, Textile Care
- Ecolab / Nadine Witzack, Directrice - Hôtel Amiral
et membre de l’APIIH / Georges RENOU, Directeur Société BTM
Hubert Vendeville, Directeur - EVEA Tourisme
Quels gains concrets attendre de la mise
Vers un service de location de linge innovant et
en place d’une démarche de développeresponsable, les acteurs s’engagent
ment durable?
De l’hôtellerie de luxe, souvent pionnière, aux gammes économiques, les
services proposés dans l’hôtellerie-restauration doivent s’adapter aux attentes
de clientèles toujours plus exigeantes et diversifiées. Stratégies de marques,
produits et services standardisés ou personnalisés à l’extrême : comment
s’adapter à la nouvelle donne ?
Suite, the historical Italian magazine of high-end hospitality industry turned
25 and today rivisits the “footsteps” of and with French architects and interior
designers: one quick glance at the past to mark to mark the most important
steps and look to the future of hotel industry
Le parc hôtelier français doit progressivement se rénover
afin de répondre aux nouvelles attentes des touristes. Par
ailleurs, de nombreux hôtels et restaurants sont entrés
dans des démarches environnementales, d’accessibilité, de
qualité globale, de développement durable, … Il leur semble
alors évident de concevoir la rénovation de leurs bâtiments
par les principes et les solutions de l’éco-construction.
Mais également les espaces extérieurs, piscines paysagées,
jardins et parcs qui participent de plus en plus au choix des
destinations. Cette conférence fera le point sur cette question
et apportera aux auditeurs des solutions opérationnelles plus
que conceptuelles, tant dans la construction, la rénovation,
qu’en éco-gestion et aménagement des espaces verts, de la
décoration, ou, bien sûr, de la prise en compte de la biodiversité
! Un large temps sera consacré aux questions-réponses entre
les experts et les professionnels présents.
Patrice Mathe, urbaniste-paysagiste spécialiste en
éco conception de resorts hôteliers / François Xavier
Jacquinet, PDG - Société TRACER Urban nature
Bruno Richard, Expert - François Tourisme Consultants
Rénover son hôtel et son restaurant en écoconstruction
Vanguélis Panayotis, Directeur du développement MKG Group
- Hospitality-ON
L’hôtellerie, une forteresse assiégée ?
JEUDI 20 NOVEMBRE
Plusieurs labels, certifications, marques… existent et offrent
aux hôteliers et restaurateurs des méthodes, des objectifs et des
services différents. Il est parfois difficile de savoir quel est le
dispositif le plus approprié à son entreprise, à son temps disponible
ou à son budget. Tant par une présentation synthétique, que par
des témoignages de professionnels, cette table ronde apportera des
éléments de décision très pratiques. La notion de «cost-killing»
sera abordée afin de savoir mesurer les économies engendrées par
une démarche développement durable dans un hôtel – ou dans un
restaurant. De même que la notion de «client-boosting» qui permet
de développer le nombre de ses clients grâce à une telle démarche.
Un large temps sera consacré aux questions-réponses entre les
experts et les professionnels présents.
Martial DENETRE, Directeur - Carnac Thalasso & spa resort
Hôtel – Certifié Green Globe / Xavier MORAGA, Directeur
- Hôtels Eiffel Trocadéro et Gavarni – Labellisé Eco Label
Européen
Yohann Robert, Expert - François Tourisme Consultants
Tout savoir sur les labels et certifications en
développement durable
Après la vague de développement des résidences de tourisme et
des chambres d’hôtes, l’hôtellerie doit maintenant faire face à
l’expansion des meublés de tourisme, dont la visibilité sur Internet
a été démultipliée par les sites de partage. Dans un marché déjà
fragilisé par le contexte économique, la montée en puissance des
OTAs dans la distribution et la présence de normes de plus en plus
strictes, comment les professionnels peuvent-ils réagir face à la
montée en puissance de nouveaux acteurs ?
Laurent Duc, Président de la branche hôtelière de l’UMIH /
Brice Marguet, Directeur du Développement France et Afrique du Nord,
Alain Ferracani, Directeur des Opérations, Hôtels et Résidences
InterContinental Hotel Group / Stéphanie Lahire, Directrice Marketing
France & Satisfaction clients, B&B Hotels / Meindert Jan Tjoeng, Directeur du Roy / Xavier Alberti, Directeur Général de Châteaux & Hôtels
Collection
Développement France, Citizen M
Bruno Courtin, Rédacteur en chef Hospitality-on.com - Hospitality-ON
Quelle offre proposer aux différents profils de clientèle ?
MERCREDI 19 NOVEMBRE
INTERVENANTS
ANIMATEUR
PANORAMA DE
TENDANCES
CONTENU
INTERVENANTS
ANIMATEUR
FOCUS
DEVELOPPEMENT
DURABLE
CONTENU
Plus nombreux sont exprimés les avis, plus
vite ils se propagent, plus fort ils impactent les
décisions, plus rapidement il faut réagir Tous les
professionnels sont concernés. Quels sont les
scénarios possibles pour exploiter au mieux cette
masse d’informations et optimiser le lien avec votre
client ?
INTERVENANTS
La poussée des nouvelles technologies est en passe de
transformer radicalement certains métiers de l’hôtellerierestauration. Certaines tâches seront appelées à jouer
un rôle de plus en plus important, tandis que d’autres
devraient s’effacer au profit des outils des nouvelles
technologies. Dans ce contexte, les missions du
personnel, leur formation et les profils recherchés seront
amenés à évoluer.
Ilham Kadri Présidente de Diversey Care
Michel Rochat, Directeur Général de l’Ecole Hôtelière
de Lausanne / Laury Chatonnier, Program Leader,
Glion Institute of Higher Education / Emmanuelle
Greth, Chief Human Resources Officer du groupe
Louvre Hotels
Présentation & débat avec Christian Mantéi, Directeur
Général Atout France
L’investissement est l’une des clés pour soutenir la croissance
du secteur hôtelier et plus largement du tourisme en France,
mais sa nature est en mutation : les profils d’acteurs qui
portent les investissements ont changé et tous les territoires
et gammes d’actifs ne sont pas logées à la même enseigne.
Décryptage des tendances.
Valérie Husser, Directrice MKG Qualiting Hospitality-ON
Adrien Lanotte, Senior Market Research Analyst Hospitality-ON
Vanguélis Panayotis, Directeur du développement MKG
Group - Hospitality-ON
Vos clients, le temps, et vous….
MARDI 18 NOVEMBRE
ANIMATEUR
CRENEAU MKG
LUNDI 17 NOVEMBRE
Quelles tendances actuelles pour l’investissement Quelles mutations à venir dans les métiers de
touristique et hôtelier en France ?
l’hôtellerie-restauration ?
DIMANCHE 16 NOVEMBRE
PROGRAMME DU STUDIO CONTRACT (Hall 3) • 11h - 13h
18
15H
14H
CONTENU
A large financial and skill investment goes into the Research
and Development of a new product to bring it to market.
Many prototypes fail, the ones that make it to market bring
increased product performance, technology, specialist
innovation in material, longevity and aesthetics. We discuss
how new product appearance and improved performance is
communicated to trade professionals and ask if improved
communication will improve clients trust in designers,
increase manufacturer to designer sales which would increase
turnover and profits for all.
This round table will focus on design and boutique
hotels worldwide. What will be the new trend of design
and boutique hotel in Europe and other parts of the
world? Will there be any difference in design trend
for Europe, Asia and USA ? Is there any comparative
advantage for boutique hotel comparing to traditional
hotel style ?
Hasselknippe, Marketing Director of
Grand Hotel Oslo (Norway)
Diana Balashova, Designer (Russia) /
L’éclairage fait partie intégrante de la scénographie et l’aménagement
d’un hôtel. Comment l’éclairage doit-il être pensé et intégré dans la
conception d’un projet hôtelier et l’avant-projet sommaire ? Quelles
sont les contraintes à prendre en compte ? Quelles sont les nouvelles
technologies et produits de demain qui contribuent à faire un beau projet
contemporain ? Un architecte, un atmosphériste et un spécialiste de
l’éclairage vont en débattre et positionner l’importance de l’éclairage dans
un projet hôtelier, pour faire de la lumière un atout majeur !
INTERVENANTS
Nathalie Lecuppre, Créatrice et rédactrice en chef - NDA
Magazine
Ramon Esteve, Architect (Spain) / Emma Middleton, Vertti Kivi, Architect Designer (Finland) / Martin Fournols, Gérant, LED2C / Michel Penneman, architecte
Director - Cubbins / Josh Serene – Hotel Contract Camille L.J.M. Oostwegel, Director of a
d’intérieur, Detrois SA / Sandrine Alouf, atmosphériste
luxury hotel chain (Netherlands) / Kari
Interiors / Hector Gauld – King of Cotton
designer - Sandrine Alouf
Kamol Rattanavirakul, President - Thai Hotel
and Hospitality Management Association
(THMA)
New trend and challenging opportunity of
L’importance de l’éclairage dans la scénographie et
design and boutique hotels in the hospitality
l’aménagement d’un hôtel
industry - in English
Vanessa Brady, Designer et Présidente, Society of
British Interior Design (SBID)
Product, Technology & Manufacture - en anglais
Bernard Boutboul, Directeur Général - Gira Conseil et Lorène
Avedikian, Chargée d'études multi-clients - Gira Conseil
Indice Région, Le dynamisme CHR en France par région
MARDI 18 NOVEMBRE
Face à la montée en charge inexorable des OTAs, 2ème édition de l’étude « Le Dynamisme CHR en France » réalisée par Gira
reconquérir sa clientèle, diversifier sa clientèle, Conseil. L’étude analyse le dynamisme des 22 régions françaises grâce à
s’adapter, renouer le dialogue sont autant de pistes qui un panorama complet du secteur du CHR en France.
permettent d’inverser la tendance et de préserver la
valeur de son fonds de commerce.
Ziad Minkara, Directeur général de CDS Groupe
/ Hervé Lasbouygues, Président de l’association
ReservationEnDirect / FairBooking / François
Bertotto, Gérant - Les Hôtels de France /
Cyril Vaussard, Directeur Général - Hôtels &
Préférences
Michèle Lepoutre, Présidente de la Commission Juridique,
Fiscale et Réglementation - Synhorcat / Thomas
Allemann, Secrétaire Général - Hotelstars Union / Michel
Rheault, Directeur général de la Corporation de l’industrie
touristique du Québec (CITQ) / Guillaume Lemière,
Directeur de la règlementation des métiers du tourisme,
des classements et de la qualité - Atout France
En partant des résultats chiffrés de la classification actuelle
en France, les participants aborderont les points de différence
avec la classification européenne Hotelstars Union et feront
également la comparaison avec la classification au Québec.
Guilain Denisselle, Co-fondateur & Rédacteur
en Chef - TendanceHôtellerie.fr
Attenuer le poids des OTAs ?
Les solutions possibles
Guilain Denisselle, Co-fondateur & Rédacteur en
Chef - TendanceHôtellerie.fr
Classification hôtelière : est-il temps de passer à
la classification européenne ?
LUNDI 17 NOVEMBRE
ANIMATEUR
TENDANCES
DECO
DESIGN
CONTENU
INTERVENANTS
ANIMATEUR
ACTUS MARCHE
DIMANCHE 16 NOVEMBRE
Guilain Denisselle, Co-fondateur & Rédacteur
en Chef - TendanceHôtellerie.fr
Hôtellerie indépendante : les enjeux de
demain
JEUDI 20 NOVEMBRE
Deux architectes d’intérieur et une chasseuse de tendances donnent leur
point de vue sur l’évolution et l’importance du lobby dans un projet hôtelier.
Avec des réalisations d’hôtels à l’appui, ces experts vous expliqueront
comment ils ont joué avec les lieux, les contraintes pour revisiter le lobby
et en faire un véritable lieu de vie. A la clé, un panorama des tendances du
lobby ... et leur vision des lobbys de demain.
Jean-Philippe Nuel, architecte, Agence Nuel architecture
& decoration d’intérieur / Elizabeth Leriche, Chasseuse de
tendances - Bureau Elisabeth Leriche / Christophe Delcourt,
designer-éditeur - Agence le LAD
Nathalie Lecuppre, Créatrice et rédactrice en chef - NDA
Magazine
Le lobby et son évolution, ses tendances
Améliorer son offre de service est un challenge de tous les jours. Il est
nécessaire d’innover et de moderniser son offre afin de maintenir et
d’améliorer sa compétitivité. L’art de recevoir à la française, les innovations,
la passion des collaborateurs sont les facteurs clefs de la réussite de
l’hôtellerie de luxe.
Lieux de passage ou de vie, de travail ou de
divertissement, individuels ou collectifs, indoor
ou outdoor, hôtels, restaurants et lieux de détente
doivent nous faire rêver ! Comment storytelling et
mise en scène peuvent insuffler de la désirabilité à
ces Environnements ?
Des Couleurs, matières, décors jusqu’à leur mise en
scène comme « ingrédients » incontournables pour
créer du rêve, raconter de nouvelles histoires et
séduire les consommateurs de demain.
Cecile Rosenstrauch , Directrice du
Département Environnements & Biens de
consommation - Peclers Paris
Comment storytelling et mise en scène
peuvent insuffler de la désirabilité à vos
établissements ?
L’adaptation de l’hôtellerie aux nouveaux besoins des
clients ne se limite pas à l’augmentation des parts de
marché des OTAs. L’articulation entre un bon produit,
du personnel compétent, formé et motivé, et la
technologie sont des pistes qui permettent d’envisager
un avenir pour l’hôtellerie indépendante.
Philippe Cabon, Directeur - Réso / Xavier Alberti,
David Esseryk, Directeur des Technologies Consommateurs - ACCOR /
Directeur Général de Châteaux & Hôtels Collection
Didier Hauvette, Mobiliser les énergies et les talents / Monique Large
/ Jean Lavergne, Directeur du Directoire - SEH /
- Chasseur de tendances, PollenConsulting
Gilles Granger, Fondateur - Vinivi
Laurent Delporte, Directeur Général de LOUIS event et auteur
du blog « Décrypter l’hôtellerie de luxe »
L’offre de services en hôtellerie de luxe : les nouvelles
tendances pour séduire et fidéliser la clientèle
MERCREDI 19 NOVEMBRE
PROGRAMME DU STUDIO CONTRACT (Hall 3) • 14h - 15h
19
INTERVENANTS
CONTENU
Cette remise de trophées permettra de mettre en avant les
plus belles réalisations dans les rubriques CAFES, BRASSERIE,
RESTAURANTS, HÔTELS… Une quinzaine de trophées
remarquables. Des établissements ont joué la carte des
entreprises françaises et montrent la diversité des savoir faire
et des gammes, des espaces et des concepts.
Remise des prix par Dominique Weber, Président de
l’UNIFA / Gérard Laizé, Directeur général du VIA et Corinne
Menegaux, Directrice du salon Equip’Hotel
Philippe JARNIAT, Délégué régional - UNIFA
ANIMATEUR
INTERVENANTS
Remise des prix Palmarès Unifa Contract, « les
plus belles réalisations des industriels français »
WORKSHOPS
UNIFA
CONTENU
Pierre Henri Bouchacourt, architecte d’intérieur
- Studio PH2B / Philippe Monmarché, co-gérant Sherp’Acces / Lucas Viallis, Consultant e-tourisme /
Eric Brun-Sanglard, Designer
La Senses Room, chambre « multi-sensorielle » réalisée avec
des matériaux d’exception, propose un confort haut de gamme
tout en respectant les principes de la conception universelle.
Conçue pour répondre aux besoins et au bien-être de tous,
cette chambre peut être utilisée par toute personne, sans
nécessiter d’adaptation spécifique, et ce, quel que soit le
handicap. La Senses Room se veut être une chambre louable
à tout le monde. Des messages et des solutions techniques
seront présentés pour répondre à tous les handicaps.
Francis Van de Walle, Editeur et rédacteur - Vision
Maison
ANIMATEUR
En partenariat avec :
Animé par :
17H
16H
Concept “Senses Room” : une chambre luxueuse
et design pour tous !
ROOM
CONCEPT
DIMANCHE 16 NOVEMBRE
MARDI 18 NOVEMBRE
L’hôtellerie restauration est redevenue un modèle pour le monde
de l’architecture d’intérieure et du design, tant pour les marchés
professionnels que domestiques. Un tour du monde des concepts
sera balayé pour évoquer le champ des possibles. Véritable
laboratoire de matériaux, de technologies, de styles, de concepts
d’usages et d’expériences, le secteur reprend son potentiel
d’expérimentation de tous le secteur des espaces de vies.
Gérard Laizé, Directeur général - VIA
Workshop UNIFA / VIA : Design :
nouvelles tendances, nouveaux concepts
Massimo Mussapi, Italian ambassador for the 2012 and 2014
Equip’Hotel editions, is presenting the project FLYING ROOM,
a new concept of hotel room based on the principle of total
accessibility and usability, designed to meet travellers and hotel
entrepreneurs’ concrete needs. He will be presenting also new
products specifically designed or selected for hôtellerie. FLYING
ROOM is a strategic project that opens up new horizons for the
contract industry and tourism sector.
Découvrez The Flying Room, un concept de chambre d’hôtel
inédit, qui propose pourtant des solutions reposant sur le bon
sens. Un concept pensé pour satisfaire à la fois les besoins et
attentes des clients, directeurs et designers d’hôtels à travers le
monde. En définissant les principes universels du design hôtelier
et les produits qui en découlent, le Studio Massimo Mussapi vous
présentera ce concept de chambre adaptable à tous les hôtels.
Massimo Mussapi, architecte-designer - Massimo
Mussapi
Une sélection de matériaux a été faite par un jury composé
d’Elizabeth Leriche, chasseuse de tendances, Bénédicte
Maitre et Christine Fath, Architectes d’Intérieur du CFAI, le
FCBA et l’UNIFA et le salon Equip’Hôtel pour sélectionner 40
matériaux innovants et novateurs dans le secteur du CHR,
ils seront présentés physiquement dans une exposition
permanente et ce workshop sera l’occasion d’échanger avec
les experts matériaux du FCBA
Brice TUAL, Coordinateur et consultant matériaux &
process - INNOVATHEQUE du FCBA
Christine Borella, architecte d’intérieur CFAI et
CEO - Borella Art Design
ROOM, nouvelles approches architecturales
du confort hôtelier
JEUDI 20 NOVEMBRE
LE CONCEPT / Un nomadisme identitaire, un exil mental
Relever un véritable défi en créant un projet de rupture inédit où l’intention
est de favoriser la durabilité et offrir une dimension affective à cet objet
container, produit de l’industrie transport Maritime possédant une histoire,
un « vécu »… une âme… Un objet de territoire transformé en un écrin
hybride élégant. Un projet alternatif adapté au monde actuel, complexe et
mouvant créé pour offrir un service pour l’habitat de tourisme et d’affaires
lié à la réorientation du marché de l’hôtellerie. Pensé pour ceux qui veulent,
relancer leur image de marque, augmenter leur rentabilité, pallier à un
manque en cas de rénovation, ajouter des modules de repos. Le Sens‘ Art
container est dicté par un savoir-faire avec un triptyque indissociable, la
Créativité, la Technicité et le Design Emotionnel dont la nécessité est que
l’architecture Intérieure s’adapte à l’humain et non l’inverse !
Le Sens’ Art container, une signature porteur de valeurs et de sens.
Le CFAI, Conseil Français des Architectes d’Intérieur, rencontre les
professionnels des cafés hôtels restaurants. Créé en 1981 à l’initiative
du Conseil National de l’Ordre des Architectes et du syndicat National
des Architectes d’Intérieur, le CFAI compte aujourd’hui près de 1000
professionnels dans l’hexagone, sélectionnés sur des critères exigeants.
Avec pour mission la reconnaissance du titre et la valorisation du savoirfaire, le CFAI se saisit de l’opportunité de cet événement pour expliquer le
métier, ses champs d’action, ses compétences, ses domaines d’expertise,
ses méthodes de travail et sa déontologie. Les architectes d’intérieur CFAI,
invités par l ’UNIFA sur cet espace, partageront leurs expériences avec le
public
Etienne Prost - Architecte d’Intérieur CFAI / Richard Bagur
Bernard MEIGNAN, Président - CFA
Planning au 10/11/14- sujet à modifications
In-novation.fr vous propose « Room » , une table
ronde consacrée au saut créatif et technique, qui
caractérise l’exercice architecturale hôtelier. Une
réflexion transversale sur les nouvelles possibilités
qui s’ouvrent à la conception de la chambre d’hôtel
comme laboratoire dédié aux innovations bien-être et
habitat : conception, matériaux, systèmes, équipement,
domotique, connectivité, agencement, finitions ... mais
également nouveaux usages et enjeux énergétiques.
David Decret, Président - Decret Design / Bérangère
Cédric Denoyel, Président - Capsa Container / Christophe
Thiebaut, Présidente - Galerie B / Emmanuel
Hebben, Directeur Général opérationnel, Créations Métaphores
Lelievre, Directeur Général Adjoint - Lelièvre /
(groupe Hermès) / Gérard Grieco, Directeur financier - Vétisol Miguel Fuentes, Coordinateur Enseignes Nationales
Roxipan / Lætitia Bitschy, Architecte d’intérieur, designer chef - Porcelanosa / Christine Péjaudier, Fondateur - Le
de projet maîtrise d’œuvre - Agence Cread Evolution
Lit National
Patricia Lasserre, Directrice, architecte d’intérieur - Agence
Cread Evolution
Concept “Sens’Art Container” : Un objet design de territoire,
une signature intérieure
MERCREDI 19 NOVEMBRE
Workshop UNIFA / FCBA : Les matériaux nouveaux Workshop UNIFA / CFAI : L’architecture d’intérieur et les
en aménagement et décoration en CHR
grandes évolutions des espaces CHR
C’est l’histoire d’une rencontre... Que pouvait réunir 2
entreprises aussi différentes que Muzéo, agence de
design iconographique, et Somfy, industriel fabricant
d’automatismes pour le bâtiment? Leurs chemins n’auraient
jamais dû se croiser ; et pourtant, Muzéo et Somfy, sont
devenues partenaires pour vous proposer, à vous décorateurs
et hôteliers, des solutions innovantes alliant design et
équipements high tech, au service de votre créativité et de
vos établissements. Intégrés en amont dans la conception
d’espaces hôteliers et/ou projets d’aménagement et de
décoration, la technologie et le design s’ajoutent à votre
expertise, vous permettant ainsi de proposer un concept
innovant pour offrir une expérience unique dans l’hôtellerie!
Nous vous invitons à découvrir l’aventure de Myroom... et
anticiper l’avenir !
Eric Angiboust, Président - Muzéo / Christelle
Granier, Responsable Alliances & Partenariats Somfy
Concept “The Flying Room” : un modèle d’hospitalité Concept “MyRoom” : When technology meets
made in Italy - en anglais
design !
LUNDI 17 NOVEMBRE
PROGRAMME DU STUDIO CONTRACT (Hall 3) • 16h - 17h
PRESS
KIT
EQUIP’HOTEL TRAIL
1
2 Kitchen
3
4
5
6
7
8
9
A host of ideas to create new levers
for turnover, with Studio Cuisine
Every day, cooking demonstrations hosted by Rémy
Lucas, managing director of Cate Marketing, will
provide tangible solutions to hotel owners, restaurant
managers, chefs, head waiters, café and bar owners
to adapt to customer behaviour and expectations and
develop the business of their establishment through
workshops on the following themes: formulae which meet with success
every time, new consumption occasions to tap into, the latest trending
concepts, etc.
Presentations on the catering market with Bernard Boutboul from GIRA
Conseil, and workshops on topical subjects; home-made cooking, waste
management and the fight against food waste, local product sourcing,
reducing one’s energy bills, etc.
10
4
Studio Cuisine:
Hall 7.2
3
cooking
workshop
conférences
(12:00, 14:00, 17:00)
(12:00, 13:00, 15:00, 16:00)
In assiciation with:
20
21
ATELIER CULINAIRE
Les nouveaux
moments de
consommation
13H
13H45
En partenariat avec :
Animé par :
ATELIER CULINAIRE
Les formules qui
font recette
RÉSUME
Petit-déjeuner
Animateur : Rémy Lucas - Cate Marketing
Animateur : Rémy Lucas - Cate Marketing
Epicerie / Conserves Fait maison / VAE
Le marché de la restauration est rentré dans une mutation profonde
non encore achevée.Les clé de la réussite sont désormais à
réinventer. De la qualité d’un emplacement à la construction d’une
carte, en passant par les méthodes de fixation des prix de vente et
la communication tout est à remettre en cause. Faire venir et faire
revenir les clients nécessitent aujourd’hui d’autres outils et d’autres
façons d’opérer.
Et pour la 2ème année consécutive, l’Indice Kfé sera dévoilé avec son
évolution au niveau national mais aussi régional et départemental.
Les français boivent de plus en plus de café dans des lieux inédits et
dans des situations différentes de ceux d’hier. Le café a également
désormais des formats et des formes de plus en plus différents bien
au-delà du café gourmand.
Room Service
Animateur : Rémy Lucas - Cate Marketing
Offre snacking
Animateur : Rémy Lucas - Cate Marketing
La restauration hôtelière est à un virage de son histoire. Elle
doit innover, prendre plus d’initiatives dans les modes de
distribution et oser certains concepts jusque-là réservés à la
restauration commerciale. Pour la 2ème année consécutive la
restauration hôtelière est quantifiée et qualifiée : les chiffres
clés de la restauration hôtelière en France, la répartition par
catégories d’hôtels, leur chiffre d’affaires, les tickets moyens…
Les concepts émergeants dans certains hôtels, ainsi que les
enjeux pour les hôteliers. Innovations et tendances pour une
restauration hôtelière séduisante et rentable !
Bernard Boutboul, Directeur Général - Gira Conseil et
Lorène Avedikian, Chargée d’études multi-clients - Gira
Conseil
Bernard Boutboul, Directeur Général - Gira Conseil et Lorène
Avedikian, Chargée d’études multi-clients - Gira Conseil
ANIMATEUR
INTERVENANTS
Le marché de la restauration hôtelière
Le marché de la restauration & l’Indice Kfé
LUNDI 17 NOVEMBRE
CONFERENCE
12H
12H45
11H
11H45
DIMANCHE 16 NOVEMBRE
Animateur : Rémy Lucas - Cate Marketing
Happy hour / apéritif / afterwork
Miniplats et plats à partager
Animateur : Rémy Lucas - Cate Marketing
Les cafés-brasseries sont des lieux incontournables
de convivialité et constituent un lien social
indispensable à la vie de nos villes et quartiers.
Ils sont un lieu recherché par les touristes qui
y trouvent une image symbolique de notre pays.
Toutefois ces établissements tendent à disparaitre si
nous n’y prenons pas garde. Pour aller à l’encontre
des difficultés, comment réagir ? L’avenir et le
développement des cafés-brasseries passent par une
reconnaissance que seule la qualité est susceptible
de leur apporter.
Guillaume Lemière, Directeur de la
règlementation des métiers du tourisme,
des classements et de la qualité chez Atout
France - Françoise Legrand, Vice-présidente
des cafés-brasseries de la CPIH - Marcel
Bénezet, Président des Cafés, Bars, Brasseries
du Synhorcat - Eric Foucaud, Directeur Général
d’Elan CHD - Un représentant de la FAGIHT
Barthélémy, Journaliste
L’avenir des cafés-brasseries :
la qualité
MARDI 18 NOVEMBRE
Brunch
Animateur : Rémy Lucas - Cate Marketing
Formule déjeuner
Animateur : Rémy Lucas - Cate Marketing
Les consommateurs ne sont pas plus exigeants,
ils ont changé leur rapport avec leur alimentation
et plus particulièrement avec celle hors domicile.
Ils souhaitent désormais du moins cher, du plus
rapide, du moins structuré, du plus généreux
mais du plus qualitatif. Comment résoudre cette
équation?
Bernard Boutboul, Directeur Général - Gira
Conseil et Lorène Avedikian, Chargée
d’études multi-clients - Gira Conseil
Les nouveaux comportements des
consommateurs au restaurant
MERCREDI 19 NOVEMBRE
PROGRAMME DU STUDIO CUISINE (HALL 7.2) • 11h - 13h45
Planning au 10/11/14- sujet à modifications
Tea time
Animateur : Rémy Lucas - Cate Marketing
13H
Animateur : Rémy Lucas - Cate Marketing
Passage en revue des nouvelles idées qui fonctionnent
pour satisfaire et fidéliser les clients. Notoriété, trafic
et fidélisation... les nouveaux outils et les nouvelles
méthodes émergent petit à petit. L’innovation, c’est
maintenant !!!
Bernard Boutboul, Directeur Général - Gira
Conseil et Lorène Avedikian, Chargée d’études
multi-clients - Gira Conseil
Trucs et astuces pour développer son
chiffre d’affaires
JEUDI 20 NOVEMBRE
22
ATELIER CULINAIRE
Coup de cœur
TABLES RONDES
16H
16H45
17H
17H45
ANIMATEUR
ANIMATEUR
ATELIER CULINAIRE
Les boissons
CONTENU
INTERVENANTS
ANIMATEUR
TABLES RONDES
15H
15H45
14H
14H45
Qu’elles soient installées en restauration commerciale ou
collective, les cuisines professionnelles doivent répondre à des
exigences de plus en plus complexes. Efficacité énergétique,
respect de l’environnement, performance des équipements…,
autant d’impératifs qu’elles doivent aujourd’hui intégrer depuis
leur conception jusqu’à leur maintenance. Pour y parvenir,
dans quels matériels et services faut-il investir ? Réponses
avec un plateau de spécialistes représentant constructeurs,
installateurs et fournisseurs d’énergie.
Pierre Le Mercier, Rédacteur en Chef - RPF Cuisine
Pro
José Guignard, Chef d’Agence du Marché d’Affaires en
Ile de France - GRDF / Laurent Capdeville, Directeur
Grande Hotellerie et Gastronomie - Enodis / Patrick
Tordjmann, Président - SAFEXIS / Dominique Lehoux,
président de la Commission Cuisine - SNEFCCA /
Pierre-Alain AUGAGNEUR, Président - Syneg
Comment réduire sa facture énergétique
en cuisine ?
Cuisine sucrée
Animateur : Rémy Lucas - Cate Marketing
Café
Animateur : Rémy Lucas - Cate Marketing
Entré en vigueur le 15 juillet 2014,le décret d’application
du fait maison déconcerte plus d’un professionnel. Trop
consensuel ou trop complexe à mettre en oeuvre : que
reproche-t-on à ce décret ? Et concrètement, quelles sont ses
conséquences et les questions qui restent ouvertes encore à
ce jour ? Quels sont les plats problématiques ? Cette table
ronde fait le point sur une épineuse question, alors que la
période d’adaptation et de tolérance pour les restaurateurs
prend fin le 1er janvier 2015.
Si depuis plus d’un an, le fait maison fait débat c’est bien parce
qu’au-delà de la législation, il s’agit d’une tendance globale que
chacun a intérêt à comprendre. Pourquoi cet engouement de la
société sur le fait maison en 2014 ? Comment la restauration
s’en empare-t-elle ? Que retenir de cette tendance et quels sont
les atouts pour chacun ? Comment certains en tirent parti ?
Nous vous expliquons cette tendance.
Véronique Gaulon, Vice-Présidente - UMIH / Eric
Lepêcheur - Restau’Co / Didier Chenet, président du
SYNHORCAT et co-président du GNI / Laurent Caraux,
Président d’honneur du SNRTC et PDG de El Rancho
Laure Blagojevic, Associée - Mediapolitain /
Audrey Jougla, Consultante - Mediapolitain
Le fait maison : plus qu’une mention, une
tendance pour tous
Cuisine modeste
Animateur : Rémy Lucas - Cate Marketing
Bière
Animateur : Rémy Lucas - Cate Marketing
Pour la 2ème édition, les Trophées Concepts Brasseries, organisé
par le magazine B.R.A. Tendances Restauration, récompensent
des établissements de restauration commerciale de type
brasserie qui, par l'originalité de leur décor, de leur concept ou de
leur offre, participent à l’évolution du marché. Ces lieux novateurs
et prometteurs représentent des idées nouvelles à suivre pour la
profession qui bouillonne et évolue vers l’original, le chic et le
contemporain. Suite à la remise des prix, les responsables de
ces établissements contemporains et conceptuels échangeront
sur les nouvelles tendances et les clés de réussite d’un concept
de brasserie moderne à la française.
Cuisine tradition
Animateur : Rémy Lucas - Cate Marketing
Vin
Animateur : Rémy Lucas - Cate Marketing
La directive européenne 2012/19 sur les DEEE
(Déchets d’Equipements Electriques et Electroniques)
prévoit à l’horizon 2019 des objectifs de collecte
ambitieux. Pour y parvenir, la filière des cuisines
professionnelles a structuré une organisation
baptisée Valo Resto Pro. Les matériels de cuisine
abritent des DEEE et les utilisateurs sont donc
concernés. Pour tout savoir sur les DEEE, rendez-vous
le mercredi 19 novembre sur le Studio Cuisine.
En plein coeur du débat sur le «fait maison», les artisans
restaurateurs passionnés et engagés, militants de la qualité
d’une restauration transparente et authentique, se battent
pour être reconnus. Fervents de produits frais, locaux, de
saison, transformés sur place par des professionnels de la
cuisine, servis avec le sens de l’hospitalité, ils sont aussi des
entrepreneurs soucieux d’équilibre gestionnaire. Ce débat
sera l’occasion de préciser ce que «qualité» signifie et de
mettre à jour les conditions d’une rentabilité durable dans
la restauration.
La stratégie de développement d’un réseau de
franchise nécessite parfois de faire évoluer le concept
d’origine et de l’adapter à l’implantation choisie.
C’est une des forces des réseaux de franchise.
Format mobile, shop in shop, corner, emplacement
non traditionnel (parc des expositions, hôtels,
gares…), ouverture à l’international..., ces formats
représentent de nouvelles pistes d’implantation pour
les chaînes de franchise.
Samuel Burner, Rédacteur en chef Observatoire de la Franchise
Grégory Clément,Co-fondateur - Bagel Corner
/ Antoine Sauvage, Directeur développement
Alain Dutournier, Chef Fondateur du Collège Culinaire franchise - Courtepaille / Alexandre Maizoué,
de France
Directeur général - La Pataterie / Nicolas
Riché, Président Directeur Général - Columbus
Café & Co
Christian Regouby, Président - Agence 5ème Pouvoir,
Délégué général - Restaurants de Qualité
Ouvrir son restaurant en franchise :
Pourquoi la qualité est toujours rentable ! facteurs clés de succès et nouvelles
opportunités
Animateur : Rémy Lucas - Cate Marketing
Cuisine revitalisante - énergisante
Jus de fruit
Animateur : Rémy Lucas - Cate Marketing
Les professionnels de la restauration ont une carte à jouer
en matière de lutte contre le gaspillage et la gestion des
biodéchets. D’un côté, un pacte national de lutte contre
le gaspillage alimentaire, de l’autre une réglementation
contraignante qui prend progressivement effet. Présentation
de quelques initiatives qui démontrent que la profession a
tout à gagner à s’impliquer dans ces démarches tant au
niveau de la notoriété auprès des clients que des retombées
économiques.
Christian Cavin, Directeur Général - Socamel,
Président de la Commission Environnement
“DEEE / DEA » - SYNEG / Ludovic Degand,
Directeur du Développement - ECOLOGIC /
Patrick Joseph, Président de la Commission
Réglementation - UNICPRO / Alain Quidort,
Président - CINOV
Sébastien Noat, Directeur - A’TREGO à Cap d’Ail /
Vanessa Izerzer, Directrice - B.O. à Saint Denis /
Stéphane Martinez, Vice-président de la commission
Jean Terlon, vice-président - UMIH Restauration
Thudawe, Co-Gérante - BANK RESTAURANT à développement durable - Synhorcat / Xavier Corval,
Alban Rousseau, Président - Cabinet Rousseaulesellier Géraldine
Montélimar / Didier Quesnel, Co-Gérant - BRASSERIE
Président-Fondateur - Eqosphere / Jean Terlon,
Charlie Lesellier, Co-dirigeant - Cabinet
DU THEATRE à Avignon / Fred Garcia, Associé Gérant - LE Vice-président - UMIH Restauration / Olivia Gautier,
Rousseaulesellier
1838 à Brignais (Lyon) / Mathieu Fredon, Gérant - LE
Propriétaire - Restaurant Les Orangeries
Bé2M à Nantes
En cuisine : tous concernés par les
DEEE !
Le gaspillage alimentaire et la réduction
des bio-déchets : présentation de
quelques initiatives
Nelly Rioux, Journaliste - RPF Cuisine Pro
Trophées B.R.A. Concepts Brasseries 2014
MERCREDI 19 NOVEMBRE
MARDI 18 NOVEMBRE
Anthony Thiriet, Journaliste et Rédacteur en Chef adjoint Lydie Anastassion, Journaliste spécialisée restauration
- B.R.A. Tendances Restauration
et développement durable - Restauration21
Laure Blagojevic, Associée - Mediapolitain
Audrey Jougla, Consultante - Mediapolitain
Fait maison : le décryptage du décret
LUNDI 17 NOVEMBRE
PROGRAMME DU STUDIO CUISINE (HALL 7.2) • 14h - 17h45
DIMANCHE 16 NOVEMBRE
Planning au 10/11/14- sujet à modifications
Cuisine végétarienne
Animateur : Rémy Lucas - Cate Marketing
Thé
Animateur : Rémy Lucas - Cate Marketing
Par conviction et/ou pour répondre à la demande de
clients de plus en plus soucieux de l’origine et de la
qualité des produits qu’ils consomment, de nombreux
restaurateurs souhaitent se tourner vers les produits
locaux ou issus de circuits courts. Pourquoi adhérer à
cette tendance ? Comment y arriver ? Pour répondre à
ces questions ainsi qu’aux vôtres, des professionnels
engagés partagent leurs expériences.
Lydie Anastassion, Journaliste spécialisée
restauration et développement durable Restauration21 / Olivia Gautier, propriétaire
- Restaurant Les Orangeries / Nicolas Gautier,
Chef de cuisine de La Laiterie & Fondateur de
Baladovore / Fabrice CLOEREC, Fondateur de Le
Carré des Marchés
Perrine Wardak, Directrice - WDK Conseil
Produits locaux et circuits courts :
quels atouts et quelle organisation
au sein d’un restaurant ?
JEUDI 20 NOVEMBRE
PRESS
KIT
EQUIP’HOTEL TRAIL
1
2 Kitchen
3
Collective catering at Equip’Hotel
4
For the 2014 show, Restau'CO – formerly CCC – initiates a
new form of participation and a new partnership with the
show: a real-life experience of a mass catering restaurant
in the form of demonstrations, together with presentations
all taking place in an open kitchen with running
commentary for visitors.
5
6
7
8
9
C
ollective catering will set up shop in hall 7.2 where it
will spend 5 days showing visitors and exhibitors the
latest trends and solutions to develop their collective catering business, whether in traditional catering or snack
form. This will all be staged in an innovative and modern
environment in terms of equipment and decoration, just
what modern collective catering establishments can look
like today.
10
“With ‘Studio Restau’CO’, a now
formula this year, we intend to prove
that tomorrow’s collective catering
is specifically oriented to quality of
products and facilities. Our everyday
job is more than ever a place for
creativity, variety and innovation,”
explains Bernard Beller,
Chairman of Restau'Co Paris
Ile-de-France Centre Dom-Tom.
In assiciation with:
23
24
TABLE RONDE
DEMONSTRATIONS
CULINAIRES
Sponsorisé par :
Animé par :
En partenariat avec :
INTERVENANTS
14H30 ANIMATEURS
15H
11H
et
13H
Mise en valeur des Fruits & légumes
Démonstration du Chef Laurence GLEASTERMAN
Région Rhônes-Alpes
DIMANCHE 16 NOVEMBRE
Bruno Houppermans, Directeur - Chef Eco
Christophe Chaumon, Directeur Technique des Cuisines Lycée Janson de Sailly
Manuel Zebeida, Directeur - Geb Solution
Christine Guinebretière, Chargée de mission - Veolia
Frédéric Lherbier, Responsable Développement et
Partenariats - Logiciel Mon Resto Durable
André Pierre Doucet, Secrétaire Général - Syneg
16h30 : La gestion directe face à Stéphane Le Foll,
Ministre de l’Agriculture
Echanges et signature d’un engagement
15h30 : Assemblée Générale Restau’Co
Présentation des actions et des votes
Signature du Partenariat avec l’association
Bleu-Banc-Cœur
Démonstrations culinaires de produits BBC
Valérie ADT, Sociologue
François Guillon, Chercheur - ALIM50+
Dimitille Legendre, Chercheur
David Morizet, Consumer Science Manager Fondation Louis Bonduelle
Bernard Beller, Directeur Général - GAM BNP Paribas
Joaquim Leite, Responsable Achats - UGAP
José Pérex, Formateur - Restau’Co
Pierre Le Mercier, Rédacteur en Chef - La RPF
Cuisine Pro
Marc Sautel, Président - AJI
Laurent Terrasson, Rédacteur en Chef - Cuisine
Collective
Planning au 10/11/14- sujet à modifications
Laurent Pinchault, Directeur - CFA de Chartes La
Saussaye
Sébastien Arnold, Directeur des Restaurants Comité d’Entreprise Aéroport de Paris
Isabelle Jusserand, Chef de Groupe Produits et
Thématiques - Interfel
CNOUS
Laurent Terrasson, Rédacteur en Chef - Cuisine
Collective
15h : Formation et métiers de la restauration
collective
Emploi : des compétences spécifiques
Liens entre métiers et passerelles vers l’emploi
15h : Vers une nouvelle offre en restauration
collective : quels équipements ?
Nouvelles attentes du consommateur
Nouvelles techniques
Nouvelle mise en valeur
14h30 : Quel avenir pour la restauration sociale ?
Cuisiniers, Gestionnaires, comment s’adapter
aux nouveaux enjeux ?
Le gaspillage alimentaire
Démonstration du Chef Franck CADORET
Région Aquitaine
C’est moi qui l’ai fait !
Démonstration des Chefs Anel CUSSET
et Pierre Parquic, Lauréat Gargantua 2014
Région Ile-de-France
15h : Lutter contre les gaspillages
Gaspillage alimentaire
Gaspillage d’énergies et de matériels
JEUDI 20 NOVEMBRE
MERCREDI 19 NOVEMBRE
Cuisiner les produits locaux
Démonstration du Chef Richard GUYOMARD
Région Alsace
MARDI 18 NOVEMBRE
Le Bio
Démonstration du Chef Franck JACQUIER
Région PACA
LUNDI 17 NOVEMBRE
PROGRAMME DU STUDIO RESTAU CO (Hall 7.2)
PRESS
KIT
EQUIP’HOTEL TRAIL
1
2 Kitchen
3
4
5
6
7
From design to back office:
Focus on products!
TRANSGOURMET and EQUIP’HOTEL,
a long-standing association!
5,000 sqm devoted to the essential brands in the foodservice sector
For the third show in a row, at the heart of the “Cook and Serve” sector,
Transgourmet, the leading distributor in the hospitality and catering
trade in France, is taking part in Equip’Hotel, bringing its industry
partners together in a food village. Located at the
entrance to Pavilion 7.3, at the heart of the “Cook and
Serve” sector, the village will bring together more than
85 exhibitors and 250 brands from the foodservice
market.
Even more changes to share and exchange with the
new features of Transgourmet Market in 2014
Trade Hubs. On a 300 sqm space, Transgourmet
recreates six zones reflecting the different activities
of the show’s visitors: Traditional restaurants, Hotels,
Snacks and takeaways, Catering (receptions and instore), Pizzas & pasta, Mass catering.
Within these theme areas, visitors will discover the full array of
packages of product and service solutions suited to their activity. These
trade-specific zones will also offer cookery demonstrations and tasting
sessions throughout the day. These forums are designed in association
with Enodis.
Fresh Goods Market.
To respond to the needs of professionals, Transgourmet creates a huge
400 sqm market hall dedicated to showcasing raw and unprepared
foodstuffs: Fruit and Vegetables, Seafood, Butchery and Poultry, Pork
butchery, Cheeses and Dairy.
A new and improved Food Court
Trends Square:
Located at the heart of a
large reception area with a bar
and coffee lounge, this captivating and
surprising workshop will host several
events. Throughout the day, leading
names in gourmet food (Michelin starred
and well-known chefs, cookery celebrities,
experts etc) will all make appearances in
demonstrations, chat shows, coaching
sessions or video features, around
the main themes in catering
today.
(Transgoumet Market
exhibitor list available
on request)
Transgourmet
own brand exhibition
format:
over a hundred product
listings from new brands
Transgourmet Economy,
Transgourmet Quality and
Transgourmet Premium
will be presented and
prepared.
The Transgourmet
International
pavilion:
a new space dedicated
to host international
buyers.
25
“Transgourmet Market is hitting
the headlines sustainably at
Equip’Hotel, extending its
partnership with the show up to
2020. In the 2014 edition, you will
discover the extensive range of
innovative products and services
offered by Transgourmet in a huge
5,000 sqm marketplace, gathering
together the biggest brand names
in the food industry,”
declares Yves Cebron,
Commercial, marketing and
communications director of
Transgourmet France.
“The foodservice sector is an
essential element of the HORECA
market. This partnership with
Transgourmet allows Equip’Hotel
to meet all the needs of restaurant
owners, with increasing numbers
of new products. This perpetuates
the show’s desire to work
alongside professionals with
concrete solutions suited to their
needs,”
adds Corinne Menegaux,
Director of Equip’Hotel
PRESS
KIT
EQUIP’HOTEL TRAIL
1
2 Kitchen
3
4
5
A 360° view of life in a restaurant with Resto des Chefs
A gourmet restaurant designed by Sarah Lavoine with an open kitchen
fitted by Electrolux, and with fresh produce from Rungis market to give
inspiration to chefs, restaurant owners, trade associations, restaurant
managers, deluxe hotels, establishment owners, investors and the media.
6
7
8
9
10
Every day of the 5-day duration a new Michelin starred chef from a
highlighted French region rises to the challenge of a gourmet lunch
of two-star Michelin standard for 150 guests.
RHÔNE-ALPES REGION
Sunday 16 November
Chef: Christian Têtedoie · 1 Michelin Star
TETEDOIE à LYON
“CUISINE IS ALL ABOUT
LOVE” Christian Têtedoie is
particularly keen to stand up
for the values of his profession
and is strongly committed to promoting and highlighting
French gourmet cooking across the world. In this respect
26
he was elected President of the most important Chefs
association, Maîtres Cuisiniers de France, in March 2011.
He has also been decorated with the Legion of Honour.
Christian Têtedoie is also one of the mentors in the
2014 edition of Talent Equip’Hotel in the category
Personnel training and management.
PRESS
KIT
EQUIP’HOTEL TRAIL
1
2 Kitchen
3
4
5
6
7
PACA REGION
Monday 17 November
Chef: Sébastien Sanjou · 1 Michelin Star
“Relais de Moines”, ARCS EN AGENS
Chef and owner of
the Relais des Moines
in Arcs sur Argens
(83). Sébastien Sanjou was only 20 years old when
he decided to open his own restaurant as director
and chef. He has since managed and developed his
business over ten years, selecting the best products
and respecting them to produce a modern cuisine
which stays close to tradition. Sébastien Sanjou is one
of the three candidates in the 2014 edition of Talent
Equip’Hotel.
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ALSACE REGION
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Tuesday 18 November
Chef: Julien Binz · 1 Michelin Star
Rendez-vous de Chasse, COLMAR
Elected Young Talent
for Alsace in 2006 and
2013 by Gault and Millau, Julien Binz stands
out with his track record alongside Michelin starred
chefs for nearly ten years
He took over the restaurant Rendez-vous de Chasse
to show off his own personal signature and share his
love of good products. He quickly reaped the rewards
by winning his first star in 2012.
AQUITAINE REGION
Thuersday 20 November
Chef: Vivien Durand · 1 Michelin Star
Le Prince Noir, LORMONT
Having won his first
Michelin star in 2013
for the Lieu -dit Vin
in the Eguiazabal
establishment in Hendaye (a first for a wine bar) the
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34-year-old chef decided to take up a new challenge.
With the support of Alain Ducasse, he took over the
kitchens of the Prince Noir in Lormont at the start of
2014.
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Resto des Chefs, version interior design:
A hotel restaurant project,
dreamt up by designer Sarah
Lavoine
A prestigious name in the
area of interior design, Sarah
Lavoine founded her interior
design firm in 2002. In this
space of ten years her name
has become synonymous with
Parisian taste, contemporary
aesthetics and exceptional
workmanship. Sarah Lavoine
stands up for a new French art de vivre
which, combined with her passionate talent
for colour, magnifies the splendour of the
places with which she is entrusted. She
recently redesigned the superb Pavillon
Vendôme, the restaurant Orient-Extrême
and the highly confidential address Hôtel
Jardin de Neuilly.
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Her unique style, timeless, chic and
ethnically mixed, can also be found in her two
Paris shops. Sarah Lavoine exhibits her own
furniture and accessory creations alongside
works by the Italian Paola Navone and the
Dutch designer Gubi. Her illustrious career
has also been documented in a magnificent
book published by La Martinière entitled
Sarah Lavoine, Architecture Intérieure.
Sarah Lavoine’s vision: “Everything I
create aims to beautify everyday life. The
passing of time is a constant issue in my
work: the reality of days, the rhythm of
the seasons, the way light runs through
a room are all factors which I take into
account to create objects and decors. I
stand up for the beauty of the object every
day and think about the comfort of the eye
just like the comfort of the body. Nothing
should be left to chance to make the most
out of days.
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Resto des Chefs partners
No.1 in France, equips
the Equip’Hotel Resto des
Chefs. The star of the Resto
des Chefs is undoubtedly
the Molteni oven, a chefs’ favourite which combines
tradition and performance, made to measure in
France. On the Resto des Chefs this year for the brand
new Snack des Chefs, Electrolux is also presenting the
Air O Steam ovens which allow for easy and intuitive
cooking. Today in all professional kitchens, whether
in fast food, mass catering or the kitchens of leading
chefs, Touchline ovens are heralding the end of
controls, settings, repetitive tasks and complicated
programming, thanks to its large, high definition
touchscreen. The Touchline allows for regular cooking
and constant consistency thanks to the Lambda sensor
which accurately measures in real time the humidity
level in the cooking chamber, so as to obtain consistent
cooking results regardless of the load and the food
type.
The Group AURES (hall 2,
stand B64) is pleased to be
a partner of Equip’Hotel
through the supply of point
of sales terminals sango for the management and till
collection of the two major highlight areas of the show,
the Resto des Chefs and the Bar Off.
With the modernity of their designs, which are so
markedly different, AURES’ new POS terminal ranges
are thus in perfect step with the innovative concept and
contemporary sprit of the venues.
During the 2014 edition
of the exhibition, the
Rungis national market is
continuing to partner the
Resto des Chefs. It is a fantastic 5-day opportunity to
demonstrate its capability as a supplier to a high-level
2-star restaurant for 150 covers per day. This year the
challenge is extended to a fast food offer with adapted
products, specially selected by Rungis and brought to
life by the chefs.
No. 1 brand in France and
no. 3 in the world!*
A convivial and festive brand
which can be enjoyed in good
company on all occasions, from small celebrations to
major life events. Authentic know-how and supplies
sourced from all over the Champagne area which
express themselves through consistent and faultless
quality cuvees. A brand that has supported Equip’Hotel
since 2006
NESTLE WATERS, historic
leader in on-premises bottled
water and more specifically
in restaurants, is once more
supporting Equip’Hotel with its brand PERRIER
FINES BULLES. PERRIER FINES BULLES is a finely
sparkling mineral water with a low sodium count1, thus
emphasising and respecting the flavours of all dishes.
By offering a comprehensive range of natural mineral
water to catering professionals, Nestlé Waters offers
a suitable and high-quality solution benefiting from
healthy properties2 to the 110,000 professionals due to
visit the trade show Equip’Hotel.
Through the Studio Bar and the presentation by
Laurent Greco, Mixology by PERRIER will be centre
stage. Come and discover our creative recipes!
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(9.5 mg/L)
Only natural mineral waters can be acknowledged by the French Health
Ministry and the Académie de Médecine as being healthy.
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Selected by Denis Courtiade, professionals from top-level hospitality will,
over 5 days, initiate you in the world and magic of table service.
For them, the customer lies at the centre of their attention and their aim is
to deliver an unforgettable experience with a hyper-customised service.
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Sunday 16 November
Restaurant director:
Stéphane Trapier
Restaurant: La Tour d’Argent
Experience: le Doyen,
Hôtel Ritz, La Tour d’Argent.
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Monday 17 November
Restaurant director:
Maxime Maze
Restaurant: Jules Verne
Experience: HéléneDarroze,
groupe Alain Ducasse au Plaza
Athénée, restaurant le Jules
Verne.
Tuesday 18 November
Restaurant director:
Michaël Bouvier
Restaurant: la Pyramide
Experience: La Pyramide,
Membre Fondateur de l’association « Ô Service des talents ».
Wednesday 19 November
Restaurant director/
Wine writer: David Biraud
Restaurant: Mandarin
Oriental Paris
Experience: restaurant Arpège,
Les Ambassadeurs à l’Hôtel
de Crillon, « Sur Mesure par
Thierry Marx » au Mandarin
Oriental Paris.
Thursday 20 November
Restaurant director:
Eric Rousseau
Restaurant:
Relais Bernard Loiseau
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Wine writer:
Laurent Roucayrol
Restaurant:
Experience: restaurant Alain
Ducasse Paris 16 et Hôtel
Plaza Athénée.
Wine writer:
Lucie Dussillols
Restaurant: La Dame de Pic
Experience: la Cour Jardin de
l’hôtel Plaza Athénée, “Benoît”
Rech, restaurant le Jules
Verne.
Wine writer:
Frédéric Schaetzel
Restaurant: la Pyramide
Experience: Robuchon,
la Pyramide.
Wine writer:
Charles-Henri MOËC
Restaurant: Lasserre
Experience: Plaza Athénée,
Restaurant Lassere.
Wine writer:
Benoit Bouquin
Restaurant: Tante Marguerite,
Relais Bernard Loiseau
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5 restaurant directors and 5 wine waiters selected by Denis Courtiade.
On display: a range of solutions for service, tableware and signage.
Denis Courtiade - Restaurant
Director, Plaza Athénée
Born into a family in the
restaurant
trade,
Denis
Courtiade wanted to go into
pastry-making at the age
of 16 but as there were no
vacancies in the restaurant
in his home town of Sullysur-Loire, his father decided
to contact all of the main restaurants in the region.
Fourteen years later he was present at the opening
of the restaurant “Alain Ducasse au Plaza Athénée” in
Paris as restaurant director, the position he still holds
today.
He was awarded the Grand Prix de l’Art de la Salle
by the International Academy of Gastronomy in 2011,
following on the heels of Diego Masciaga from the
Waterside Inn in the UK and Juli Soler from El Bulli
in Spain.
Denis Courtiade is one of the mentors of the 2014 edition
of Talent Equip’Hotel in the category Table Service.
In association with Ô Service: “Giving a sense to our profession
by showing the way” For people who, like us, believe that service is an art and not slavery, for those who want to be proactive
in their profession, for those who believe in the values of hospitality and Welcome French style, Ô Service, tomorrow’s talents,
does everything to meet your needs and expectations.” Denis
Courtiade, founder and president.
The restaurant directors will run
their service with students from the
TECOMAH hotel and catering school.
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All the technical skills of the Bar sector
analysed live on STUDIO BAR!
Studio Bar stages all the products and innovations in bar
supplies for bartenders, baristas and operations managers. Coming up:
At Equip’Hotel there will be days dedicated to different
Sunday 16 November:
types of establishment.
The Hotel bar
Contests and competitions taking place on Studio Bar:
Bartender contest for hotels school students
Following a successful first edition in 2012, GNI organises its contest dedicated to students from the best Parisian schools who will
do battle in pairs on the Studio. You can meet these young talents
on Monday 17 November at 10am.
Monday 17 November:
Cocktail bar, night clubs
Tuesday 18 & Wednesday
19 November: Cafés - Bars
Thursday 20 November: Wine bars
The café waiters’ race
The race will put café waiters up against each other, testing their
speed and balance. A race through the aisles of the show, with the
finishing line on Studio Bar. Organised in association with GNI on
Tuesday 18 November at 11am.
“Memory of an Elephant” competition
This competition is for bar waiters, with several tests on the
theme of memory. It will be organised by APIIH on Wednesday 19
November at 9.30 am.
LES ATELIERS ET LES DEMONSTRATIONS
DU Studio Bar
Victor Delpierre will present solutions
to develop a cocktail menu, liven up an
establishment, develop a bar’s turnover,
the latest products and trends, the
behind-the-scenes techniques in a bar…
for all forms of establishment!
“With this competition we want to
highlight the jobs and abilities that are
necessary to do them. A good memory is one of these.
Recognising a customer, remembering their habits
and memorising an order without writing it down
are all part of the assets of top professionals. Our
establishments are places to live in and to exchange
in, where savoir-faire connects with attitude.”
Philippe Quintana
(Chairman of APIIH)
In association with:
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Every day, workshops presented by bar suppliers
and show partners:
Mixology by Perrier, with Laurent Greco,
Monday 17 November and Tuesday 18 November
at 3pm
At 4pm the Studio Bar will be displaying ideas
from L’Académie du Café by Cafés
Richard
At 5pm Equip’Hotel personalities with well-known
contributors, invited by Victor Delpierre
At 6pm the Equip’Hotel Favourites with the latest
market trends.
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All the trends on Studio Arts de la Table…
The design of the Arts de la Table (tableware) showroom at
Equip’Hotel has been entrusted to Sylvie Amar for
the second year running, who has chosen to
devote it to the “coffee cup” and tableware
trends.
Le Projet :
the “Coffee Wall” 14 linear metres of coffee
cups! What with coffee shops, new baristas, new
roasters and new brands, coffee has become
the essential underlying trend in catering.
Every day from 9am to 5pm, the operation
“Come and choose your coffee cup and try it out!” will show the
importance of the receptacle in relation to this trend.
A barista will be on hand to explain coffee and automatic machines
(in association with L'Arbre à café, Hobart et WMF) and will serve a
coffee to visitors. On one condition: take a minute of enjoymeny to
select your cup on the Coffee Wall.
A permanent exhibition: “Ten Trends” displaying the
new trends on restaurant products.
An exhibition on the trends in ten products used in
table service: the napkin ring, serving cutlery, crumb
catchers, menu cards and signage, serving dishes,
coffee cups, tableware for collective catering, new
tools, chopsticks, place mats.
© Sylvie Amar Studio
On Tuesday 18 November at 11am,
a special event for journalists:
a press conference on
“Tableware trends for 2015.”
A graduate of the l’ENSCI-Les Ateliers, Sylvie
Amar opened her design studio in 1997. Very
quickly, her taste for the culinary world
brought about her first creation, the
famous kitchen hammer, and a first
prestigious collaboration with Pierre
Gagnaire. These were two founding
episodes of an approach which she
has since unceasingly explored and
developed: the search of functionality serving
creativity and the image of chefs.
Sylvie Amar is one of the mentors in the 2014 edition of
Talent Equip’Hotel.
In association with:
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Round tables about the latest in trends, entitled
“Parlons-en” (let’s talk):
twice a day, prestigious guests (industrial figures,
caterers, restaurant directors, designers) will come
and share their views on the various subjects related
to the exhibited trends.
Studio des Arts de la Table will be presented and
moderated by the journalist Eric Roux.
Sylvie Amar’s vision: "If I compare the hotel industry today
with dance, my dancer has to be familiar with all the forms
of her art, from tango to salsa, rock’n’roll and rap,
with the agility of a prima ballerina! And in addition
to that, my dancer is also taking Pilates lessons on a
digital tablet! Uses change very quickly, so products
have to adapt more quickly to consumers, all of this
happening in a fast-evolving environment thanks
to new technology and because of the impacts of
the recession. I would therefore use the term Ultra:
ultra-customisation, ultra-functional, ultra-multi-use… and
affordable. The keys to our Horeca solutions are creativity,
constant self-questioning and innovation.
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For the first time Equip’Hotel is playing host
to the professional semi-final of the Grand
Prix des Arts de la Table.
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This category will be judged by a panel made up of
well-known figures, journalists and experts from
the table arts sector. The winner of this category will
receive the Young Talent Award and the Chefs Award in
the Professionals category.
THE RULES OF THE GRAND PRIX
ARE STRAIGHTFORWARD!
Contestants will have at their disposal a wide
selection of plates, glasses, cutlery, table linen and
table decorations, supplied specially for the event by
different tableware brands and firms. A judging panel
will acknowledge the most original and creative tables,
and the winners will receive a number of prizes.
Finally, at the end of the Paris final, The French
Table Arts Champion will receive 1,500 euros worth of
tableware products.
ORGANISERS OF THE GRAND PRIX
DES ARTS DE LA TABLE
Le Comité Francéclat is the professional trade
committee for the development of the watch,
jewellery, precious jewellery, silverware and tableware
industries. It is governed by a French law which set
up economic development committees. The Comité
Francéclat conducts collective projects to promote the
watch, jewellery, silverware and tableware sectors in a
number of areas: creation and innovation, statistic and
economic surveys, collective promotion on the French
and export markets.
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The Confédération des Arts de la Table (CAT) brings
together professionals from tableware, kitchens and
interior design. Manufacturers, distributors and trade
organisations have grouped together within it to set up
collective projects in tune with changes in society and
market needs.
The Grand Prix des Arts de la Table will take place
on Tuesday 18 November at 7.00pm on Studio des
Arts de la Table.
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A zone dedicated to trends in interior design for hotels
and restaurants: STUDIO DECO by Elizabeth LERICHE
and consultancy Le LAD
Comfort can be found in other places… A forum dedicated to trends in the hotel and
catering industries in the field of interior design and furnishings, hospitality, comfort
and services to the customer.
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Bureau de style Elizabeth Leriche
Guillaume Terver & Christophe Delcourt associés
Seeing guests rush through the lobby to take
refuge in their rooms is now a thing of the
past.
The hotel reception loses its static, cold
and even intimidating posture. It literally
dematerialises and relocates, reappearing in
the form of a steward who, equipped with a
mobile device, is entirely devoted to making
sure your stay goes well.
Business travel, a romantic weekend or a
family holiday?
The hotel is the place for every moment and the
theatre for every event: it is a place for hooking
up and winding down, for play, relaxation or
meditation, a concept store, an art gallery, a
library or a private members’ club.
An integral part of our lives and communities,
it is in step with the here-and-now, connected
not just with the neighbourhood and
surrounding region but also with the world at
large. Conveying and purveying to our every
desire, it anticipates our thirst for culture and
our appetite for discovery.
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CINEMA
Bureau de style Elizabeth Leriche
Guillaume Terver & Christophe Delcourt associés
At the centre of this process the decor evidently plays a leading role.
It can be experimental, astonishing or disconcerting. Half-home,
half-institutional, it unites but never leaves you indifferent. It is a
theatre. A workshop. A laboratory. Hence, today there is no need to
go as far as the bedroom to know you are in the right place. Comfort
can be found in other places.
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ALLEE CENTRALE
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ESPACE LOISIR
Bureau de style Elizabeth Leriche
Guillaume Terver & Christophe Delcourt associés
Élizabeth Leriche is the director
of the trend forecasting bureau
that bears her name, and is what
might be called a trend hunter,
with eighteen years of working in
textiles, fashion, design, industry
and homes to her credit.
Her work divides up into six main areas; trend
forecasting, collection design and product
development, exhibition design, stand design
and restaurant décor.
She draws on her wide range of experiences
in all areas, such as foreign travel, exhibitions,
architecture, the culinary arts and consumer
behaviour, to offer appropriate solutions and
a tailor-made and forward-looking vision.
In association with:
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This year Elizabeth Leriche has
teamed up with the two-man
team at Le LAD, Christophe
Delcourt and Guillaume Terver
Le LAD’s guiding principles are
the reconciliation of a functional
living environment with an
aesthetic art de vivre. The interior designer and the
designer came together in 2010 to form their consultancy
and establish their common approach. This implies indepth study and analysis of space distribution, lighting,
colour and material quality. If they have a claim to a
signature of any sort, it would be “tailor-made” because
this is the only way of staying close to the original idea
and aim. Excellence is always about precision whether
in redesigning an apartment, a house, a shop or a hotel.
In addition to their work at Le Lad, Guillaume Terver and
Christophe Delcourt are also respectively a lecturer in
graphic arts (ESAG/Met de Pennighen) and a designer.
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The Hotel Room through the eyes of... Room Studio
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6 architects and designers show us their vision of the hotel room: a concentrate
of tangible solutions for the hotel owner in terms of materials, fittings, design and
products, to improve customers’ experience and comfort!
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6 designerarchitects,
6 hotel rooms,
showing the latest trends and
solutions in hospitality, under the
artistic guidance of
Thierry Virvaire.
3 rooms
designed by leading architects
and designers:
Stella Cadente & Florian Claudel,
Hicham Lahlou,
Olivier Lapidus.
3 rooms
designed by the three young
talents selected as part of the 2014
Talent Equip’Hotel competition, in
association with Designer’s Days:
Régis Botta, Céline Tuzzolino,
Emmanuelle Gain &
Laëtitia Faburel.
*Talent Equip’Hotel is a support programme
to promote the young talents who will be the
leading lights in architecture and interior design
in hospitality and catering tomorrow.
Thierry Virvaire & Room Studio.
Thierry Virvaire defines himself as the interior designer of
the ephemeral and the long-lasting.
This artistic director and project manager for professional
events has been working with Equip’Hotel’s teams since 2010
on the design and organisation of the show.
“At the 2014 edition, I am coordinating the construction of Room Studio,
the prototype for a hotel landing comprising 6 rooms designed and fitted by
6 architects and decorators. Just like a real hotel owner, I am renovating
these 6 rooms with all the necessary hotel rigour from both functional and
budgetary viewpoints. I designed Room Studio’s overall architecture which
can be seen in hall 3 of the exhibition centre, spanning 300 sqm with its
landings and corridors. I didn’t make the architects’ work particularly easy,
with irregular volumes which are very typical of a hotel renovation.”
The hallways and corridors will be decorated by him with his hallmark
“graphics and colours” sensitivity and his penchant for French style and
decorative arts. He will also be exclusively presenting the furniture range
by Design You Edit, a young Italian company with a very specific approach
to an innovative product.
Thierry Virvaire is also passionate about receptions and will be
Equip’Hotel’s art director for the Gala Dinner at Paris City Hall, as well
as responsible for the creation and decoration of the Lobby reception of
the show in Hall 7.2 in association with Maisons du Monde, Sotexpro and
Design’Heure.
Design’Heure. Hall 3, stand E 07 / Design You Edit, Hall 3, stand K 121 / Etoffes
& Déclinaisons, Hall 3, stand E 85 / Lelièvre. Hall 7.1, stand J 22 / Maisons du
Monde , Hall 7.1, stand G 55
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Room Studio is presented
in association with AGGH:
head housekeepers
accompany the six
designers to provide their
solutions related to the
jobs of hotel staff.
In association with:
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Room Studio: Suite 304
Stella Cadente and Florian Claudel’s project
B
uilt on fairy tales and
works of fantasy, Stella
Cadente’s design work
aims to enchant, carrying us
away into a singular universe
where the references and colours
blend together in a constantly
stimulating mix’n’match spirit.
For this project, the Stella Cadente
Studio has imagined inviting the
visitor to enter the hotel room
like Beauty enters the castle of
the Beast, being surprised by the
dreamy atmosphere of a place
where a scent of mystery hangs
in the air…
Today, a hotel room must tick
two boxes: the quality of its services and the design
experience it offers. This room will be a space which
subtly marries the classic elegance of chic and cosy
comfort with a dreamlike, modern and slightly quirky
atmosphere.
The muted hues of the colour palette will be brightened
up with the luminous presence of gold, a colour dear to
Stella Cadente. Soft, plush materials such as carpeting
or the velvet of the seating, will, for their part, set off
the shine of glossy or glassy items.
“For this hotel room
we have dreamt up
an atmosphere which
is firmly rooted in a
very French spirit. We
want it to combine the most perfected
top-end hotel services with the comfort
and charm of the familiar and protective
surroundings of a home. Our starting
point is the experience of a customer
who, far from home, wants to find
human warmth and practicality; we have
added the touch of poetry and mystery
that characterise the world of Stella
Cadente,”
explain Stella Cadente and Florian
Claudel, associate designers at Studio
Stella Cadente.
Witch mirrors, light fittings casting enigmatic shadows,
hands coming out from the walls or mounted animals
will all round off the enchanted atmosphere of the
venue.
True to the codes which founded its brand identity,
Stella Cadente Studio demonstrates to us that its
aesthetic universe can be adapted to suit any type of
project.
Stella Cadente studied in New
York and Paris and worked at
Montana, Chanel and Thierry
Mugler, before founding her
own brand in 1991. She is a
cross-disciplinary
designer,
from clothes and accessories
to design and photography, and
puts her creativity to use for the
benefit of other brands.
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Florian Claudel, a photography
graduate, worked as assistant
to Mario Testino, Nathaniel
Goldberg and Peter Lindberg,
then with a range of fashion and
beauty brands and magazines.
In 2008 he became the associate
of Stella Cadente to become
joint art director of Studio
Stella Cadente. As a trend
forecasting and design agency,
Stella Cadente Studio works
in fashion, beauty, interior
design and graphic design,
advising a number of brands and
businesses.
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Hicham Lahlou’s project
African Inspirations
T
he design of this suite takes
us into an eclectic world. The
concept is based on a duality of
atmospheres, a visual contrast which
plays on graphic and architectural
codes, seeking their source in a
huge range of African inspirations
from sub-Saharan Africa up to the
Mediterranean seaboard.
On entering the suite, one first
discovers a fascinating and energising
universe: a lavish, colour-rich setting,
dotted with graphic accessories
and materials of African inspiration
but also with Berber and ArabicAndalusian influences. At the heart
of this vivid area one unexpectedly comes across a
structure in immaculate white, entirely sculpted. This
is a night / sleeping corner structured by walls and a
ceiling which one enters into to curl up in. It is a sort
of “room within the room”, a micro-universe set in a
macro-universe. Once inside, the visitor is enveloped
“Hotels are an area which constantly
reinvents it-self. Every year, we
can discover new approaches and
innovations in fittings, furniture,
textiles, bedding, bathrooms, etc.
The design approach is not a
stranger to this. It allows us to revisit
our codes and explore new paths.
There are several ways to experience one’s stay in a
hotel. According to whether we are there on long-stay
leisure or on business, on our own or with someone,
the way we appreciate the place that we are going to
occupy will be different, and our expectations will be,
too,” explains Hicham Lahlou.
in a sculptural cocoon half opening up onto the rest of
the room thanks to sculpted division walls reminiscent
of the Moorish – style plasterwork, conveying soft light
and a peaceful ambience. There is duality but also
complementarity, relief, energy, softness… The duality
expresses itself between proliferation and minimalism,
between exuberance and retinue.
At the tender age of 41, Hicham Lalou has been making
his mark on the world of design for the past 19 years.
In the international design world he is considered to be
one of the pioneers in Africa and the Arab world and is a
frequent member of industry judging panels.
He works on projects and collections for luxury brands
in furniture, tableware, watches, luxury equipment
and product design, and has significant influence in
Morocco in urban design, interior design, hotels and
commercial property. This media-friendly designer with
a reputation as a rising outsider launched an African
design platform in 2014 christened Africa Design Award
+ Week, aiming to place Africa centre stage in design
and build an emerging network across all categories
and all countries.
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Room Studio: Suite 302
Olivier Lapidus’ project
NUIT COUTURE
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In the same vein as the Hôtel Félicien, which opened in 2013 and was decorated in its
entirety by Olivier Lapidus, the designer proposes a room designed around the theme
of the night.
This project is conducted with the support of Elegancia Hotels, in close cooperation with
craftsmen, textile designers and partners.
Universe / Identity:
craftsmanship and technologies
are closely linked in this project
invented by Olivier Lapidus. We
find the designer’s signature in the
successions of transparencies and
light with the optical fibres weaved
together or encapsulated in glass. A
silky touch of anthracite completes
the colour range.
Specificities:
contrast materials against each
other and create a rhythm of
colours by using the designer’s
own decorative items
The vision of Olivier Lapidus
“Intimacy, exclusivity, lifestyle… the
hotel has become a universe with its
own codes and trends and a sometimes
contradictory desire for high-tech and
comfort, contemporary materials and
warmth, fashion and tradition. I like the
yin-yang aspect of a hotel where everyone
can feel unique and respected. Behind
the design, each square centimetre is put
to use for the comfort of the passenger, the customer.
There is a sea vessel side to a hotel which is falsely
immobile, it’s the street outside that moves.”
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Singularity:
the subtlety and magic of
transparencies, the creator’s
favourite subject. Olivier Lapidus
reinterprets the spirit and savoirfaire of haute couture in the world
of a hotel room.
Olivier Lapidus was born into fashion with a
fashion designer father and a catwalk model
for a mother. He became art director for the
menswear collections at Balmain between
1985 and 1986 then expatriated to Japan
to produce collections for Miki. In 1989 he
returned to France to become art director of
the Lapidus fashion house. In 2011 he created
a line of glasses for E.B. Meyrowitz and his
work gradually shifted towards design, with a
range of furniture made in France and bearing
the name of Argentat. In 2013 he created the
furniture and conducted the interior design of
the Hôtel Félicien, between couture and design,
then started working in the design of home
accessories.
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Room Studio
The Talents Equip’Hotel Deco projects
Céline Tuzzolino - Maya Design Studio (Nantes)
Architect, designer, set designer and interior
designer.
Project:
One room, several lives, a room to live in...
The bedroom project is first of all an open space
in which the multiple functions of a traditional
room cross over and overlay each other to form
a single whole. This is highlighted by a running
unit which crosses the whole room and by a floor
approach using progressive fading from the night
area towards the bathroom.
Régis Botta - Architectures (Paris)
Certified architect and founder of his own
firm.
Project:
A room with a View
Approach: “Using this layout principle,
I reinterpret the installation of classical
furnishings and display them totally.
Consequently, I want the room user to have
a new experience of a singular space, whilst
being reassured by the use of traditional
materials and patterns. In my view, a hotel
room should both allow us to get away from
our everyday life and represent the calm
and comfort of our own homes.”
Emmanuelle Gain & Laëtitia Faburel
are interior designers.
Project:
“The Essential Room”
“Running against the tide of new technology, we preferred to
put human presence at the heart of our project.
The space drawing inspiration from a domestic environment,
ties in with a decorative and poetic concept which is a
reminder of the body’s graphic language: the eye’s iris
becomes the mirror, the skin becomes a wall covering, etc…”
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EQUIP’HOTEL
EXCLUSIVITY
Sens Art’ Container,
by CREAD Evolution
Unveiled exclusively at Equip’Hotel, the Sens Art’ Container, an
elegant hybrid space, comes as a response to hotel
owners aiming to fulfil increasing needs of original and
authentic experiences.
Breathing new life into the function of a freight container,
a product of the
shipping
industry
with its rich past,
is the latest challenge taken
on by the interior architecture
and design consultancy CREAD
Evolution, in association with the
firm CAPSA which specialises in
the reuse of shipping containers.
The association also calls on
company brands and craftsmen
who all excel in their line of
expertise.
The concept
Transform this object into a living space that is luxurious,
long lasting and nomadic, suited to the new needs of hotel
professionals: quick to make, energy efficient, profitable, useful
in the event of renovations, etc. One prerequisite was insisted on
by its creator Patricia Lasserre: that the interior architecture be
adapted to suit the human.
An objective
Design an unusual and chic object that contributed to tackling
issues in today’s society, by calling on the best of know-how and
the trio Creativity, Design and Technology.
A decorative atmosphere where the peaceful contemplation of
nature nourishes the eye and the mind. A unique sensory trail,
punctuated by different materials with top quality aesthetic
and technical features… such are the keywords to describe the
concept of Sens Art’ Container.
Patricia Lasserre
CREAD EVOLUTION (Lyon)
An enthusiast for interior design and design in
general, her career path is highlighted by her savoirfaire and permanent work in these areas. She directs
Créad which is made up of three sections: Institut
Créad, a higher education institute created by her parents; Créad
Pro, a vocational training centre, and the consultancy Créad
Evolution founded in 2012, a hot house for talent whose primary
aim is to promote the emergence of an idea or a concept right
through to its completion..
The “SLEEPING” exclusively showcased on Equip’ Hotel in front of
pavilion 2.2.
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Sens Art’ Container in figures:
34 total surface area in sqm
12 surface area of living and
working space
12 surface area of rest space
4,5 surface area of brunch area
1 surface area of toilets
3,6 surface area of bathroom
13 number of brands associated
RT 2012 the energy efficiency level .
CREATIONS METAPHORES (materials
and coverings), NIKO (home automation), NEOLUX (LEDs), KAWNEER
(exterior aluminium), DURAVIT
(bathroom facilities), WALL & DECO
(external wall coverings), ROXIPAN
(coverings), GESSI (taps), GLASTETIK
(interior glass), TUBES (Radiators),
EMOTIS (textiles), CLAUDE CARTIER
DECORATION (furniture: ANOUCHKA
POTDEVIN, GUBI, BAXTER, MOROSO
WITH DIESEL, OSCAR MASCHERA,
NANIMARQUINA).
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Design contributing to collective accommodation
with the “Student Room” by Simire & VIA
Simire and VIA present a student room for innovative,
eco-friendly and outward-looking colleges and high schools.
10
The storage unit
This addresses the occupant’s usage and storage
requirements: a “tree” coat hanger, a shoe and storage stool,
wardrobe, travel bag storage, shelves for folded clothes,
bookshelves, office shelving, etc.
The room
comprises
three units
The rest unit
The bed offers sitting positions as if the user was
on a settee. These solutions offer the opportunity
of adapting the space to the use intended.
The work platform
Facing the windows, the work surface offers the user a view outside,
with a slender and generous surface area to work on. The matching
mobile desk adds to mobility within the space and is the perfect
compromise to adapt the work space to each person’s needs.
This is a range of solutions for collective accommodation focussing on user
comfort, adaptability and space modularity.
This concept enhances the wellbeing of the user by offering modular solutions
in the areas of work, storage and rest.
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5 Bedroom
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The Senses Room
7
A room which renders the codes of universal design thanks to solutions
that can help people with disabilities to have a good night in a 5 star hotel,
meeting their needs and their expectations.
8
9
10
All of this based on every day products without the need
for specific conversion. Universal design is the design of
any layout, product, facility, programme or service which
can be used by anyone, without requiring adaptation or
special design, and whatever the disability.
The Senses Room aims to be a room that can be rented to
everyone, to such a point that we are going to transform
it at the end of the day into a honeymoon suite with a
white dress and a bouquet of roses placed on the bed.
We will use light therapy in the room with the notion of
dawn and dusk and in the bathroom with colours played
out to match their mood. Technical messages and
solutions will be presented to meet all disabilities: motor
handicaps, hearing, sight, elderly people, illnesses such
as multiple sclerosis or brain-related, etc.
Hall 3
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6 Spa and bathroom
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Studio Wellness Bath…
Capsule KNOLL / la vie sous verre de Didier & Fabrice Knoll
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10
(Project in association with Dyson
and Saint-Gobain)
photo: Thomas DERON
A
n unprecedented col-laboration between a firm of
architects and two industrial groups, one French
(Saint-Gobain) and one from Britain
(Dyson), the Capsule Knoll will be landing
in Equip’Hotel from 16 to 20 November
2014.
Architects and industry have together
reinvented two parts of the house, the
kitchen and the bathroom, in an astonishing glass capsule, inspired by the
The KNOLL capsule is an association of
firms who challenge what exists today
and use design and technology to offer
up new solutions. As a modern vision of
bathrooms, it puts our latest technology
to use for the benefit of wellness. On
Equip’Hotel, a true forum for innovation, our wish is to surprise and inspire
industry professionals.
45
new trends in lifestyle and consumption. As it is
transparent, we can see everything happening inside,
because today, we hide nothing… Everyday objects are
multi-functional, like the Dyson Airblade Tap, which
both washes and dries your hands. This is a new kind of
totem which architects Didier and Fabrice Knoll have
imagined inside a glass capsule like a micro-home.
Since our first participation, we have
always been keen to come back for each
edition of Equip’Hotel. Here, we are sure
to find the most qualitative content from
the hotel world. Equip’Hotel is without a
doubt the most essential meeting place
to keep advancing in the right direction
in the hospitality field.
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Alberto Apostoli, Equip'Hotel 2014 ambassador for Italy,
presents "Just pour Nous", the spa zone for hotel suites
9
10
Pav 7.2
Studio wellness bath
O
n the occasion of the Paris exhibition Equip'Hotel
(16-20 Nov. 2014), the international event for
the hospitality industry, Alberto Apostoli has
been invited to create a model of a hotel suite, with
particular attention to the bathroom area.
Thus was born “Just pour Nous”, the interpretation
of a new trend in which Wellness finds its intimate
connotation, merging with the traditional functions of
the Bathroom.
“Just pour Nous” is an innovative concept, the result
of the union of two worlds that are increasingly
approaching and completing themselves. This union
between Bathroom and Wellness is not only offered as
a general facility by the hotel, but is more and more
becoming a feature in individual hotel suites.
The bathroom becomes an integrated and holistic
space, created to regenerate yourself and share
extraordinary moments with your partner.
The setting is characterized by an innovative “Tub
Concept”, Sasha by Jacuzzi®, the wellness cabin
composed of sauna, emotional shower and steam bath
(designed by the same Apostoli), by “textile” marble
flooring finishes and a particularly scenic lighting
project and a new concept of bathroom furniture and
wall finishing.
Partner companies
Aspa Contract: general contractor • Avantgarde: building automation • Jacuzzi: produitti spa et wellness • Margraf: marble
cladding • Matiria: radiators • Newform: taps • Oikos Paints: colour and matter for architecture • PDP: shower box • Re.Pack:
EPS (tub interior) • Samsung: video wall • Tensionart: stretched ceiling • Turn Lights: lighting • Visentin furnishings • Media
partner: A+D+M – Archilovers and Archiproducts – Area Wellness – Platform.
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All the latest from the Spa and wellness world analysed
by experts… on Studio Spa
Once again this year, Spas receive special treatment. Equip’Hotel and Isabelle
Charrier propose a content-rich programme of presentations together with
analysis and insight from renowned professionals and specialists from the spa
world into all the latest news from the spa world.
Topical themes will be covered in detail, such as:
• Winning over foreign clientele, a strategic challenge for the future of wellness in France
• Keys to profitability: management, quality, trends, etc…
• Regulations, standards, labels and hygiene in the Spa and operator’s duties
• Trends, the eco-friendly approach in wellness institutes, environmental and economic control.
• Spa managers & Hotel directors, a win-win pairing
• Designing a profitable Spa project, from the business plan to architecture and completion.
• Running and selling your Spa
Exclusive to the show, Spa and wellness market figures presented by ATOUT France
Spa presentations and round
tables will be presented and
moderated by Isabelle Charrier,
Founder and Managing Editor
of EMOTION SPA & BEAUTY
Magazine.
Studio Spa Espace is designed by FG Design
In assiociation with:
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INTERVENANTS
THEME
16H
Le marché du Spa et du bien-etre est en France un marché en
pleine croissance, avec, en 2010, plus de 8 800 spas et centres de
beaute recensés. Les raisons de cette tendance sont nombreuses :
culte de l’apparence, allongement de l’esperance de vie, sensibilite
a l’ethique, consommation du « bio », gestion du stress... Les
impacts environnementaux associes, liés a la consommation d’eau
et d’énergie, aux produits de soins ou d’entretien et la gestion
économique de tous ces postes, sont des enjeux que doivent pouvoir
maitriser le Spa manager d’aujourd’hui. Ainsi, Spa-A, association
des professionnels du bien-etre, a lance une etude de fond sur
le sujet fin 2013 aupres de 15 Spas en collaboration avec EVEA
Tourisme. Résultats de cette étude, chiffres à la clé !
Concevoir un Spa c’est avant tout un projet bien pensé
et bien réalisé. Cas pratiques à la clé selon différentes
typologies et taille de Spa mettant en avant les
équipements incontournables pour rentabiliser son Spa,
les erreurs à ne pas commettre mais aussi les dernières
tendances Spa en France et dans le monde.
INTERVENANTS
Séduire la clientèle étrangère est plus que jamais un enjeu stratégique pour les établissements de
bien-être.Cependant peu y réussissent. Le Cluster Bien-être Atout France regroupe des exploitants
qui ont mis en place des actions spécifiques à destination des marchés cibles tel que la Suisse, la
Belgique, la Russie mais aussi l’Angleterre. Des méthodologies riches d’enseignement pour partir à
la conquête de la clientèle bien-être étrangère.
Florence HOUPERT LE ROLLAND, Chef de produit Bien-Être et Tourisme
Direction Marketing Atout France / Marie Noëlle VEILLET, Directrice Générale
Alliance Pornic Resort & Spa et Présidente du Cluster Bien-Etre Atout France
RESUME
Manuel GOMEZ, Directeur du Cabinet
d’architecture ADEA CONCEPT / Alberto
APOSTOLI, Architecte - Designer - Studio
Apostoli / Didier LEFORT, architecte / Thomas
Madrid, Directeur de SET and SEE
Hubert VENDEVILLE, directeur d’EVEA Tourisme /
Véronique BREGEON, directrice générale Spa &
Eco Resort Hotel LeCoq Gadby à Rennes / Valérie
BOUCHON, directrice développement durable
Barrière / Aldina DUARTE RAMOS, Présidente de SPA
A - Directrice Bien-être du segment luxe et Haut de
Gamme chez ACCOR
Le développement des concepts Spa en France ces dernières années s’est basé à la fois sur l’expertise
des spécialistes thermaux / thalassothérapie, sur celle des grands groupes hôteliers mais également
pour répondre aux besoins des clientèles internationales et françaises. Certains secteurs / régions ont
subi fortement l’influence des pays limitrophes, de leur clientèle ou leur environnement. Atout France
et ses partenaires ont souhaité lancer une étude afin de mieux cerner les profils des clients Spas et
leurs besoins. Basée sur une enquête quali-quantitative auprès des clients, des professionnels et
des institutionnels, cette analyse présente les habitudes de fréquentation des clientèles par origine
(critères de choix de l’hébergement, critères de choix du Spa, processus d’information, modalités
d’achat, durée moyenne de séjour, profil de la clientèle, …), les attentes sur place (choix des soins,
nombre de soins par jour, orientations thérapeutiques, utilisation des équipements, …), la perception
de la France comme destination bien-être (établissements les plus représentatifs, niveau qualitatif,
points de satisfactions / insatisfaction, décalages éventuels de l’offre avec les besoins des clients
étrangers, …), les destinations concurrentes à la France, leurs facteurs clés de succès, leurs
spécificités, etc.
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie Bien -être /
Emmanuel DUVAL, Chef de service Activités et Filières Direction Ingénierie et
Développement Sous-Direction Hébergements et Filières ATOUT France
Tendances : Architecture Spa : Concevoir EXCLUSIF - RESULTATS ETUDE 2014 ATOUT FRANCE - Les attentes et les
un Spa : les erreurs à ne pas commettre, besoins de la clientèle française et internationale pour les soins Spas
les tendances architecturales bien-être
Tendances : La démarche écoresponsable dans les établissements de
bien-être, maîtrise environnementale et
économique
Les citoyens-consommateurs sont de plus en plus nombreux à rechercher des lieux de détente
privilégiés, leur assurant une expérience de bien-être à travers l’utilisation de produits sains
et écologiques dans un espace respectueux de l’environnement. Aujourd’hui de nombreux
établissements n’hésitent pas à revendiquer une démarche respectueuse de l’environnement dans
leur espace de bien-être sans pour autant en appliquer les principes fondamentaux. Tour d’horizon de
deux modèles du genre, sources d’inspiration et d’enseignement !
AVEC LE CLUSTER BIEN ETRE ATOUT FRANCE: Séduire la clientèle
étrangère, un enjeu stratégique pour l’avenir du bien-être en France”
C’est précisement parce que les coûts de fonctionnement
d’un Spa sont conséquents qye seuls ceux bien gérés
peuvent tirer leur épingle du jeu. Cette table ronde a pour
but de vosuprésenter le concept du yield management
et du cross selling, les différentes approches possibles
selon les besoins du Spas afin de mettre en plave
une stratégie d’optimisation du chiffre d’affaires mais
aussi les points de vigilance pour une papproche plus
rationalisée et optimisée : savoir vendre le bon produit au
bon client, au bon moment et au bon prix !
Martial DENETRE, directeur Thalassothérapie Resort & Spa Carnac, 1ère Thalasso
au monde labellisée Being by Ecocert / Nicolas DECKER, propriétaire du Resort
& Spa Relais & Château la Chenaudière et Président du syndicat des Spas
d’Alsace
Authenticité, bio, nature et terroir, un concept gagnant !
Atout France et ses partenaires ont souhaité mener une analyse sectorielle du secteur du Spa en
France dans les hébergements touristiques. Cette analyse permet de dresser un bilan chiffré de l’offre
et la demande Spa en France. Les chiffres présentés porteront donc sur : le recensement de l’offre
et l’analyse détaillée de ses caractéristiques, les partenaires et équipements les plus fréquents, les
résultats d’une enquête auprès des professionnels sur l’exploitation du Spa et sur l’évaluation de
ses retombées pour l’hébergement / le resort, le personnel et le management, les habitudes de
consommation et origines des clientèles, les canaux de distribution, l’activité du Spa (chiffre d’affaires,
répartition du chiffre d’affaires, statistiques des ventes, charges et résultat d’exploitation). Cette étude
vise à fournir les principaux ratios d’exploitation du Spa aux professionnels et à évaluer les retombées
directes et indirectes de l’intégration d’un Spa dans un hébergement.
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie Bien-être /
Emmanuel DUVAL, Chef de service Activités et Filières Direction Ingénierie et
Développement Sous-Direction Hébergements et Filières ATOUT France
EXCLUSIF - RESULTATS ETUDE 2014 ATOUT FRANCE - Panorama des
chiffres du bien-être en France
MERCREDI 19 NOVEMBRE
THEME
Le développement des concepts Spa en France ces dernières années s’est basé à la fois sur
l’expertise des spécialistes thermaux / thalassothérapie, sur celle des grands groupes hôteliers
mais également pour répondre aux besoins des clientèles internationales et françaises. Certains
secteurs / régions ont subi fortement l’influence des pays limitrophes, de leur clientèle ou leur
environnement. Atout France et ses partenaires ont souhaité lancer une étude afin de mieux cerner
les profils des clients Spas et leurs besoins. Basée sur une enquête quali-quantitative auprès
des clients, des professionnels et des institutionnels, cette analyse présente les habitudes de
fréquentation des clientèles par origine (critères de choix de l’hébergement, critères de choix du Spa,
processus d’information, modalités d’achat, durée moyenne de séjour, profil de la clientèle, …), les
attentes sur place (choix des soins, nombre de soins par jour, orientations thérapeutiques, utilisation
des équipements…), la perception de la France comme destination bien-être (établissements les
plus représentatifs, niveau qualitatif, points de satisfactions / insatisfaction, décalages éventuels
de l’offre avec les besoins des clients étrangers, …), les destinations concurrentes à la France, leurs
facteurs clés de succès, leurs spécificités, etc.
Tour d’horizon des normes d’hygiène et de sécurité des Spas. L’évolution des contrats de travail des Spas Managers. Quelle
rémunération pour quel poste ? - Les équipements, ce qui est
autorisé et ne l’est pas et pourquoi ?
Brigitte CARON, Directrice @bc Spa
Management / Katia SCHAFFHAUSER,
directrice du Spa Le Peninsula Paris /
Alexandra BERTIN, directrice Club & Spa
Molitor
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie Bien-être /
Emmanuel DUVAL, Chef de service Activités et Filières Direction Ingénierie et
Développement Sous-Direction Hébergements et Filières ATOUT France
Régine FERRERE, Présidente de la CNEP / Aldina
DUARTE RAMOS, Présidente de SPA A - Directrice
Bien-être du segment luxe et Haut de Gamme
chez ACCOR / Brigitte CARON, Directrice @bc Spa
Management
Séduire de nouveaux clients, faire évoluer son offre de
soins, créer un plan d’actions gagnant, avoir une vraie
stratégie opérationnelle, développer des opérations
avec ses marques partenaires, intégrer et rentabiliser de
nouveaux équipements… Comment faire les bons choix,
avoir les bonnes méthodos, cas pratiques à l’appui.
Le Cross selling et le yield management
dans le Spa, best practices et cas
pratiques
Beaucoup trop d’exploitants se posent encore des questions sur
la rentabilité d’un Spa. Au cours de cette table ronde, nous vous
exposerons pourquoi certains Spas sont rentables et d’autre pas,
les erreurs à éviter et la place stratégique du Spa manager dans
la réussite de votre Spa.
Melina POURCEL, Spa manager Spa Six
Senses Paris, meilleur Spa français 2014
/ Valérie DALMAYRAC, Directrice des Spas
Château et Hôtel Saint Martin / Cap Eden
Roc / Marlène BELVALETTE, Spa manager
Le Ritz Paris
Manager et commercialiser son Spa
MARDI 18 NOVEMBRE
EXCLUSIF - RESULTATS ETUDE 2014 ATOUT FRANCE - Les attentes et les Législation, normes, labels et hygiène dans le
besoins de la clientèle française et internationale pour les soins Spas Spa, les obligations des exploitants
Atout France et ses partenaires ont souhaité mener une analyse sectorielle du secteur du Spa en
France dans les hébergements touristiques. Cette analyse permet de dresser un bilan chiffré de
l’offre et la demande Spa en France. Les chiffres présentés porteront donc sur : le recensement
de l’offre et l’analyse détaillée de ses caractéristiques, les partenaires et équipements les plus
fréquents, les résultats d’une enquête auprès des professionnels sur l’exploitation du Spa et sur
l’évaluation de ses retombées pour l’hébergement / le resort, le personnel et le management,
les habitudes de consommation et origines des clientèles, les canaux de distribution, l’activité
du Spa (chiffre d’affaires, répartition du chiffre d’affaires, statistiques des ventes, charges et
résultat d’exploitation). Cette étude vise à fournir les principaux ratios d’exploitation du Spa aux
professionnels et à évaluer les retombées directes et indirectes de l’intégration d’un Spa dans
un hébergement.
INTERVENANTS
RESUME
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie
Bien-être / Brigitte CARON, Directrice @bc Spa
Management / Carole WININGER, directrice des
opérations des Spas Cinq Mondes”
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie Bien-être /
Emmanuel DUVAL, Chef de service Activités et Filières Direction Ingénierie et
Développement Sous-Direction Hébergements et Filières ATOUT France”
14H30 RESUME
11H
Les clés de la rentabilité Spa : gestion, qualité,
tendances…
EXCLUSIF - RESULTATS ETUDE 2014 ATOUT FRANCE - Panorama des
chiffres du bien-être en France
LUNDI 17 NOVEMBRE
THEME
DIMANCHE 16 NOVEMBRE
PROGRAMME DU STUDIO SPA (HALL 7.2)
JEUDI 20 NOVEMBRE
Planning au 10/11 /14 - sujet à modifications
Sponsorisé par :
Espace designé par :
En partenariat avec :
Animatrice : Isabelle CHARRIER, Fondatrice et
Directrice de la Rédaction d’EMOTION SPA & Beauty
Magazine et de CODE Beauté
Beaucoup trop d’exploitants se posent encore des questions sur la rentabilité d’un
Spa. Au cours de cette table ronde, nous vous exposerons pourquoi certains Spas
sont rentables et d’autre pas, les erreurs à éviter et la place stratégique du Spa
manager dans la réussite de votre Spa.
Stéphanie RYCHEMBUSCH, Spa consultante Hôtellerie
Bien-être / Brigitte CARON, directrice @bc Spa Management /
Jean LE BOUDER, directeur général de la Thalasso Algotherm
Deauville by Deep Nature et du Spa Deep Nature Houlgate
Les clés de la rentabilité Spa : gestion, qualité,
tendances…
Quelles sont les attentes, les comportements et les motivations d’achat des
clients Spa et bien-être via le Net. Aujourd’hui, quasiment tous (93 %) y passent
pour rechercher les offres Spa ou Thalasso et une grande partie réservent aussi
via la toile. Comment faire émerger votre visibilité sur la toile : enjeux et moyens.
Les fondamentaux de la construction et l’animation d’un eco système web
performant. Les clés pour une meilleure conversion. La réservation en ligne :
les fondamentaux et les écueils à éviter. La distribution indirecte : état des
lieux du marché français et comment bâtir un contrat gagnant gagnant avec vos
partenaires / distributeurs en B to C.
Valérie ABEHSERA, Co-fondatrice et Directrice Générale Balinea.
com / Jean LE BOUDER, directeur général de la Thalasso
Algotherm Deauville by Deep Nature et du Spa Deep Nature
Houlgate / Hervé COLLY, président ADN Informatique / Céline
GUERTON- MATHIAS, directrice associée Spa Collexion et Active
Meeting
Développer facilement votre enotoriété et commercialiser
efficacement votre Spa : best practices, exemples et
résultats chiffrés à la clé !
PRESS
KIT
EQUIP’HOTEL TRAIL
6
7 Technology
8
Studio Techno
9
A zone dedicated to audio-visual solutions with presentations
on new technological solutions.
10
New tech is fast evolving and offers an increasing number of solutions to improve
communication, sales and management in Horeca establishments.
How can you increase your visibility, manage your reputation and increase sales on Internet?
What tools can you use to improve customer service and new digital experiences?
What technology is available out there to help you run your business intelligently?
All of these subjects and more will be discussed during round tables on Studio Techno,
organised by Cleverdis.
Coming up
Presentations and round tables on new technological solutions to improve
communication, sales and management in Horeca establishments.
New technology is moving fast and offers you increasing quantities of innovative
solutions to improve service quality and raise the profitability of your bar,
restaurant or hotel.
In assiociation with:
49
50
Optimize your web marketing levers to improve your
commercialization - Conference in English language
Thomas Yung, Web Marketing Hotelier - Artiref
TABLE RONDE
ANIMATEUR
CONTENU
The expert and moderator of this conference will attempt to identify
the new technical expectations of the hotel and restaurant industry as
far as building management is concerned. Impact of new technologies
in the design, planning and construction of hospitality and restaurant
buildings is currently high. Similarly biodiversity should be considered in
this area. Past studies have shown that electricity is the largest sources
of energy used in hospitality and restaurant buildings. Energy cost only
represent 3/6% of overall operational cost and to an even smaller fraction
of the overall turnover. While energy costs are often dismissed as too
insignificant to bother with, they do represent a substantial proportion
of controllable costs. Lets not forget, from an operational perspective,
electricity controls “almost” everything! We will review and discuss how
the application of new technologies feeds the essence of continuous
improvement enabling rational use of energy. Renowned witnesses will
offer to the public their technical and professional experiences that will
help professionals to find solutions to their specific situation.
Ian Millar, Directeur adjoint de l’Institut de l’Innovation
et de l’Entreprenariat et Professeur des Technologies de
l’Accueil - Ecole Hôtelière de Lausanne
Network infrastructure : What solutions can be
found today?
The satisfaction of “connected clients” is a key issue today. Whatever
the typology of the clients may be (business, leisure, groups), it’s
essential for them to connect quickly and simply, and to be able
to remain permanently online. How can one obtain efficient Wi-Fi
connections? What kinds of changes are needed in order to be able
to create an efficient and reliable Wi-Fi network? What will be the
requirements of tomorrow?
Laurent Delporte, Consultant et expert de
l’hôtellerie de luxe
Design musical, l’empreinte émotionnelle
d’un hôtel
La gestion intelligente de l’immeuble devient de plus en plus
un élément clé dans le domaine hôtelier. Dorénavant elle a
un impact direct sur la satisfaction du client et joue un rôle
majeur que l’hôtelier se doit de prendre en compte. Il est
donc intéressant à ce stade de comprendre quelles sont les
attentes de l’utilisateur vis-à-vis de l’immeuble et comment
influencer son bien être au quotidien. C’est là qu’entre en
jeu le rôle invisible des technologies de gestion tentant de
répondre à ces différentes attentes. Incombe à cette nouvelle
gestion intelligente de prendre en considération le client
en fonction de ses besoins et humeurs et cela à différents
moments de la journée. Mais par quoi passe cette nouvelle
gestion du bâtiment ?
A quelles évolutions s’attendre? A l’heure de la distribution
numérique, instantanée et sans contact, à l’heure de la
prise de contrôle de la commercialisation par quelques
acteurs que sont les OTAs, à l’heure de la commercialisation
C2C et AirBnB, quel avenir pour la distribution ? quelles
évolutions prochaines ? Existe-t-il d’autres moyens de
distribution électronique ? Des moyens alternatifs, des
plateformes solidaires ? Peut-on s’inspirer des Amap
qui soutiennent une économie éthique et solidaire ? Des
fournisseurs de technologies et des responsables de
plateformes responsables viennent en débattre.
Thomas Yung, Web Marketing Hotelier - Artiref
Thomas Yung, Web Marketing Hotelier - Artiref
L'internet de séjour : une relation client à part L'étape primordiale dans la relation client
entière
: Les Avis
Améliorer les ventes directes: une visibilité maximum : Il est
question, lors de cette table ronde, de faire un point sur les
derniers faits marquants dans la collaboration entre hôteliers
et distributeurs, mais aussi de voir quelles sont les dernières
techniques en matière de construction de site pour gagner
en visibilité et en transformation. La technologie n’est pas
oubliée, elle joue un rôle de plus en plus prépondérant dans la
gestion des circuits de distribution et de diffusion des offres.
Enfin, un acteur historique du tourisme, de la restauration
et de l’hôtellerie partagera sa vision d’une stratégie de
commercialisation gagnante.
Johan Larsson, Architect-Designer
Vanessa Trouillet, Sales Manager - Dimo Gestion
Ahmet Cem Vardar, Regional Sales Manager - EMT Controls
Jean Claude Eudes, Directeur du Relais de
la Malmaison Hôtel Restaurant Spa 4****
et Président du Club des Directeurs de la
Restauration et d’Exploitation France / Laurent
Fabre, Président - Reservit / David Donguais,
Consultant associé - Safebooking / Hervé
Lasbouygues, Président - Fairbooking
Thomas Yung, Web Marketing Hotelier - Artiref
Distribution Alternative et Solidaire
JEUDI 20 NOVEMBRE
the distributors. It is about to focus on technologies and methods that undertaken by professionals who understand the specifics of the
work. We will review what are the latest development in website building hotel environment. What solutions can be found on the market today,
to gain visibility and transformation. Technology is not forgotten, channel and what kinds of financing are available?
management is more and more critical and influence the ways the hotel
sells room over the web. We will also review the pricing strategy, and the
e-reputation influence on the image and attractiveness of the hotel and
its offers. It is about finding a balance between those fields.
signature musicale des hôtels, pour ensuite explorer les
nouvelles tendances en matière d’équipements sonores.
L’hôtellerie fait appel en permanence aux 5 sens du client.
Chacun se rappelle d’un parfum, d’un tissu, d’une vue ou
d’une musique. A chaque lieu dans l’hôtel, l’émotion du client
doit être attisée. Tout cela doit se faire dans une logique et
dans l’authenticité avec le concept, le lieu et la destination
de l’hôtel. La technologie doit faciliter l’expérience globale
du client. La musique son contribue ainsi à sa satisfaction
depuis sa chambre jusqu’aux espaces publics (lobby, bar,
restaurant, salle de réunion…).
s’est fait voler le client avant le séjour par les distributeurs et
les intermédiaires qui se sont insérés entre eux et le client.
Ils sont en train de se faire voler la relation avec le client
après le séjour par ces nombreuses plateformes d’avis. La
prochaine étape est logiquement celle de se faire voler le
client pendant son séjour. Qu’est-ce que la relation client
numérique pendant le séjour ? Comment l’aborder ? Pourquoi
faut-il commencer maintenant ? Les enjeux ? Les besoins et
attentes des clients, est ce que l’internet de séjour peut être
un levier pour reconstruire et reconquérir la relation clientèle
avant et après le séjour ?
obligé de tout internaute en phase de réservation. En même
temps, certaines plateformes cristallisent les angoisses et
rancunes des hôteliers et restaurateurs. Le prochain enjeu
des avis est de conserver cette confiance que l’audience
a, tout en sécurisant plus pour concilier les acteurs
touristiques. Il est question de faire le point sur ces enjeux,
les moyens d’utiliser l’e-réputation dans une stratégie de
distribution, de faire le point sur la norme AFNOR, 18 mois
après sa publication avec des spécialistes et des hôteliers
témoins.
Pierre Elloy, Co-fondateur - Les agitateurs de
Fabien Saadoun, Responsable Ventes & Marketing
destinations numériques / Laurence Lefevre,
Massimiliano Gallo, Territory Manager France Thibault Amat, SEM Manager - ELIOPHOT / Arthur Waller,
Patrick Loupien, Sales Manager SMART Hospitality
YAMAHA
/
Christian
Crolle,
Directeur
des
Relations
Fondatrice
Dirigeante
Ifi
zzy
/
Christophe
Rigault,
Tripadvisor
/ Sébastien Valère, Directeur Marketing
Display - SAMSUNG / David Esseryk, ÐVP Consumer
Co-Founder - PRICE MATCH / Ecaterina Paun, Head of User
Institutionnelles - YAMAHA / Alain Richer, Directeur
Directeur France Europe Sud et Afrique, Infor
BU Commerce - Pagesjaunes / Georges Bonneau,
INTERVENANTS Experience
- PROTEL / Isabelle Rochelandet, Vice-President - Technology - ACCOR / Tony Heung, Business Development Departement Pro - SENNHEISER / Laurent Cochini, Hospitality / Mark Merzoug, Directeur Général - MM Directeur - Hôtel Le Six / Benoit Puhez, Chef de
14H30
CHOICE INTERNATIONAL
Director - QUADRIGA
Directeur Conseil - Sixième Son
Création / Mathieu Pollet, Co-Fondateur Dirigeant
Produit - AFNOR
- LoungeUp
It is all about improving and maximizing your impact over the web and Connectivity is crucial, meaning network management should be Cette conférence présentera d’abord les enjeux de la Solutions mobiles pour la préparation du voyage : L’hôtellerie Les plateformes d’avis deviennent le passage presque
CONTENU
11H
Laurent Duc, Président - UMIH / Béatrice
Scheidecker, Responsable Webmarketing ELIOPHOT / Maguette Mbow, Co-fondateur - Horeka
/ Philippe Lamarche, Président - AVAILPRO
Christelle Granier, Responsable Alliances &
Partenariats - SOMFY / Eric Angiboust, Président
- Muzéo / Christophe Malsot, Country Manager
- CRESTRON / Vanessa Trouillet, Responsable
Commerciale - Dimo Gestion / Helen Lalitte,
Directeur Général - SEVESSENCE
Robert Bartelds, Head of Product and Marketing
Hospitality - TPVISION / Juliette Châron, Key Account
Director - PASSMAN / David Esseryk, ÐVP Consumer
Technology - ACCOR / Tony Heung, Business Development
Director - QUADRIGA
INTERVENANTS
Thomas Yung, Web Marketing Hotelier - Artiref
Michel Gicquel, Directeur Artistique - Global
concept
Ian Millar, Directeur adjoint de l’Institut de l’Innovation
et de l’Entreprenariat et Professeur des Technologies de
l’Accueil - Ecole Hôtelière de Lausanne
Christophe SCHONHOLZER, Expert François-TourismeConsultants
ANIMATEUR
MERCREDI 19 NOVEMBRE
Efficient Wi-Fi in Hotels: What will be requirements Les nouveaux produits et nouvelles technolo- Optimiser vos leviers Webmarketing pour
of tomorrow?
gies au service du bâtiment
mieux vous commercialiser
MARDI 18 NOVEMBRE
Intelligent management of hospitality and restaurant
buildings - Conference in English language
LUNDI 17 NOVEMBRE
TABLE RONDE
DIMANCHE 16 NOVEMBRE
PROGRAMME DU STUDIO TECHNO (HALL 2) • 11h - 15h30
51
17H30
16H30
15H30
Jean-Philippe Nuel, Architecte Designer - Agence Nuel
Anne de Reinach Hirtzbach, CEO & Founder - White Velvet
INTERVENANTS
CONTENU
INTERVENANTS
ANIMATEUR
TABLE RONDE
CONTENU
INTERVENANTS
ANIMATEUR
TABLE RONDE
La clientèle des hôtels de luxe et palace change ; plus jeune, plus férue de
nouvelles technologies, celle-ci s’attend à vivre de nouvelles expériences.
Les nouvelles technologies de l’image permettent de créer de nouveaux
espaces à vivre, ouvrent de nouvelles perspectives de scénarisation et
renforcent le parcours exclusif du client tout en préservant l’intégrité du
geste du designer. Autour de ce thème, nous débattrons sur le digital comme
un nouveau matériau pour les architectes et designers. Nous aborderons
notamment le rôle de l’accueil en chambre avec l’incontournable écran TV,
seul objet dans la chambre à n’avoir pas été concerné dans vos stratégie de
design. Nous verrons tout le potentiel qu’offre l’écran plat en l’investissant
d’une nouvelle dimension, pour créer des marqueurs émotionnels durables
dans l’esprit de vos clients. Enfin, vous verrez, à travers cet espace qu’est la
télévision, comment la stratégie du « less is more » peut devenir un élément
de lien fort et durable dans le souvenir de vos clients, lors de leur séjour
dans votre établissement.
Philippe Lepron, President fondateur - Movingdesign
ANIMATEUR
CONTENU
Le nouveau rôle de l’image sur le design et l’expérience
client : comment faire de l’écran TV en chambre un
nouveau lien émotionnel fort avec vos clients ?
TABLE RONDE
DIMANCHE 16 NOVEMBRE
MARDI 18 NOVEMBRE
8 Français sur 10 vont au restaurant au moins 1 fois par mois,
le restaurant est la prestation la plus recherchée sur Mobile
par les voyageurs, 46% des Français choisissent leur restaurant
sur Internet et 62% des Français partagent leurs expériences
culinaires sur les réseaux sociaux, la digitalisation s’accélère et
c’est pourquoi Michelin restaurants accompagne les restaurateurs
pour transformer les internautes en clients puis en ambassadeurs.
Quelles sont les tendances et attentes des clients en 2014 ?
Si l’opinion client a une valeur commerciale de plus en plus avérée, quels sont les
facteurs clés qui ont le plus d’influence sur la satisfaction clients ?
Focus sur l’impact du comportement des employés vis-à-vis du client, mais
aussi sur les facteurs clés de la satisfaction client à travers les yeux de celui-ci.
Suite à cette analyse issue des résultats des Concours Clients 2014, assistez à
la remise des prix.
Alexandre Bouvier, Directeur Général - Qualitelis
François Bertotto, Président - Annuaire Hôtels de France / Laurence
Onfroy, Fondatrice et Dirigeante - Tempting Places / Serge Bija,
Fondateur - Diadao
Tendances de la perception clients pour l’HôtellerieRestauration & Résultats des Concours Clients 2014
Mise en lumière des tendances et attentes des hôteliers, grâce à une enquête
menée auprès de 3 000 hôtels. Comment réagir face aux changements ?
Quelles sont les préoccupations des hôteliers ? Où investir en priorité? Quel
retour sur investissement ? S’il est bon d’investir aujourd’hui dans la formation
du personnel, quelles sont les formations les plus rentables à la vue de leur
influence vis-à-vis du client ?
Gersende Merigot de Treigny, Directrice Marketing & Developpement
- Qualitelis
Christophe Sauvage, Fondateur &Directeur Général - Elegancia
/ Olivier Petit, Associé - In Extenso, Groupe Deloitte / Didier
Chenet, Président - Synhorcat / Philippe Gerbault, Directeur de la
prospection - Wonderbox
Tendances, préoccupations & attentes des hôteliers
Aujourd’hui, l’incontournable réservation en ligne est de plus en plus influencée
par l’opinion des consommateurs. Le positionnement des hôtels et restaurants
sur les sites de consommateurs est devenu un enjeu économique incontournable.
La valeur de l’opinion du consommateur aurait-elle dépassé le classement officiel
? La qualité (ou la non qualité) est devenu visible… et plus que jamais rentable.
Mais à quel point ? Comment reprendre la main et piloter votre réputation en
ligne ?
Comment gérer simplement votre visibilité online
afin de dynamiser votre activité, piloter vos
réservations et augmenter votre chiffre d’affaire L’e-reputation : une nouvelle source de revenus
? > À 16H <
Charles Bourdin, Fondateur - Qualitelis
Olivier Pia
Bastien Soots, Responsable grands comptes Gwenael Merlin, Directeur des Partenariats pour l’Europe Michelin restaurants / Gwendal Poullennec, Secrétaire
Tripadvisor / Karine Morot-Gaudry, Responsable marketing
stratégique - Michelin / Stéphanie Barral, Directrice Marketing &
Général - Guide MICHELIN / Eric Fournier, Directeur
Communication - Châteaux et Hôtels Collection
associé - GMV Conseil
LUNDI 17 NOVEMBRE
En partenariat avec :
Planning au 10/11/14 - sujet à modifications
Merci à nos partenaires :
Animé par :
La clientèle des hôtels de luxe et palace change ; plus jeune, plus férue de
nouvelles technologies, celle-ci s’attend à vivre de nouvelles expériences. Les
nouvelles technologies de l’image permettent de créer de nouveaux espaces à
vivre, ouvrent de nouvelles perspectives de scénarisation et renforcent le parcours
exclusif du client tout en préservant l’intégrité du geste du designer. Autour de
ce thème, nous débattrons sur le digital comme un nouveau matériau pour les
architectes et designers. Nous aborderons notamment le rôle de l’accueil en
chambre avec l’incontournable écran TV, seul objet dans la chambre à n’avoir pas
été concerné dans vos stratégie de design. Nous verrons tout le potentiel qu’offre
l’écran plat en l’investissant d’une nouvelle dimension, pour créer des marqueurs
émotionnels durables dans l’esprit de vos clients. Enfin, vous verrez, à travers cet
espace qu’est la télévision, comment la stratégie du « less is more» peut devenir
un élément de lien fort et durable dans le souvenir de vos clients, lors de leur
séjour dans votre établissement.
Sybille De Margerie, Architecte d’Intérieur / Designer - SM Design
Anne de Reinach Hirtzbach, CEO & Founder - White Velvet
Philippe Lepron, President fondateur - Movingdesign
Le nouveau rôle de l’image sur le design et l’expérience
client : comment faire de l’écran TV en chambre un nouveau
lien émotionnel fort avec vos clients ?
MERCREDI 19 NOVEMBRE
PROGRAMME DU STUDIO TECHNO (HALL 2) • 15h30 - 17h30
PRESS
KIT
EQUIP’HOTEL TRAIL
7
8 Customer service
9
10
From 16 to 20 November 2014, Equip’Hotel unites its teams
and all participating establishments under the same banner:
developing hospitality, a warm welcome and excellent service
through the adoption of the “Smile” Attitude.
Trained by Serge Trigano’s teams, the Equip’Hotel reception staff will be totally MAMA!
> Establishments listed in the What’s Up 2014 trail
> The establishments taking part in the “Tous au Restaurant” project
> The exhibiting chains
> The largest “visitor” establishments
> Establishments which are accommodating our VIPs, journalists, top buyers, etc.
> Establishments located close to Porte de Versailles
> All of the catering points on the Exhibition Centre
> Establishments belonging to a trade association
52
PRESS
KIT
EQUIP’HOTEL TRAIL
8
9 Recruitment, training, management
10
200 applicants for 200 jobs
at Equip’Hotel with the project Job&You !
Hotel and restaurant owners are experiencing difficulties in
recruiting people!
As a leading figure in the Horeca market, Equip’Hotel has thus
decided to address this need by offering, on the show, a chance
for job seekers and recruiters to meet each other.
In terms of employment in hotels
and restaurants, it’s not always
easy for supply and demand
to cross paths! This is why
Equip’Hotel 2014 is running an
exceptional and unprecedented experiment during the show to
challenge the classic recruitment system, offering each side the
opportunity to meet and select their most suitable partner.
200 people all looking for work will be working on the show: it
will be the opportunity for recruiters to observe them at work and
test them. This immediate and hands-on situation thus allows
considerable time saving in the recruitment procedure. It also
allows the recruiter to home in on motivation and merit.
With Job&You, Equip’Hotel facilitates contacts and decision
making.
It reinforces the show’s status as a pioneer in services provided to
visitors.
Equip’Hotel makes a commitment to employment with the support of
hotel and catering industry professionals: CPIH, FAGIT, Restau’Co, SNRTC,
Synhorcat, l’UMIH, l’Hôtellerie / Restauration and Mama Shelter.
53
PRESS
KIT
EQUIP’HOTEL TRAIL
9
10 Purchasing
Equip’Hotel once again demonstrates its pioneer status
in services provided to professionals!
For exhibitors, the days of wasted exhibition equipment
are over!
Private sales
A service exclusive to exhibitors allowing them to sell on their exhibition material
and products to professionals at a discount rate during the show!
Products available are listed on www.equiphotel.com
54
PRESS
KIT
CULINARY CONTESTS
TROPHÉE
DELAVEYNE
CHEF EN OR
BY TRANSGOURMET
Thierry Marx
President of jury
Sunday 16 & Monday 17 November
Anne Sophie Pic
Presidente of jury
Wednesday 19 November
CULINARY
CONTESTS
TROPHÉE
MASSE
Sunday 16 November
ÉQUIPE ESPOIR
DE LA RESTAURATION
FRANÇAISE
Maître Cuisiniers de France,
MOF et Eurotoques (Master Chefs)
Thursday 20 November
DÉFIS MIXÉS
BY LE CNIEL
Jacques Marcon
President of jury
Monday 17 November
CUISINE EN JOUTE
INTERNATIONAL
Tuesday 18 November
55
PRESS
KIT
CULINARY CONTESTS
For five days, Equip’Hotel gives centre stage
to contests on Studio des Chefs!
All of the cookery contests held at Equip’Hotel will take
place on Studio des Chefs, where leading chefs, young
talent and chefs from collective catering will share their
know-how and vision of cookery. This arena for visitors
and the catering, gourmet and service world is where
pleasure, education and technique all meet up and blend
together for five days.
Coming up:
Sunday 16 November
Chefs en Or by Transgourmet
chaired by Thierry Marx.
This original and innovative contest is rooted
in tradition and excellence, aimed at chefs
wishing to show their creativity, technical
proficiency and spirit of competition.
and this year is opening up to international
contestants. The judging panel will be chaired
by Chef Thierry Marx, and the international
final will be held on 16 & 17 November 2014.
The national final of Chefs en Or took place
on 12 May 2014. The winners were David
Delsart in the Chefs category and Jérémy
Leblan in the Apprentices category. Chefs on
Or is celebrating its 10th anniversary in 2014
Trophée Masse by Maison Masse: creating emotion
chaired by Frédéric Anton.
© Marc Lavrin
The family firm Maison MASSE is well-known
by chefs for its top quality foie gras.
This event is supported by the biggest
names in the profession. During the last
competition, 84 judging panels were formed,
comprising acknowledged chefs with a total
of 66 Michelin stars and 12 with the title of
Meilleur Ouvrier de France. Initial selections
are held in different regions before the
nationwide final.
56
The Paris-Normandy heat, held on
Equip’Hotel on 16 November, will kick off
the 13th edition of this Tour de France. The
technical management of the contest will be
run by Alain Le Cossec, Meilleur Ouvrier de
France and chef at the Paul Bocuse Institute.
PRESS
KIT
CULINARY CONTESTS
Sunday 16 November
Championnat de France Sculpture Artistique sur Fruits et
Légumes (C.F.A.S.F.L) 2014 chaired by Frédéric Jaunault
The French Artistic Fruit and Vegetable
Championship will shine the spotlight on the
enhancement of fruit and vegetables through
all art forms applied to greens.
It comprises five rounds, four of which take
place in public, covering a full range of
food professions: the artistic round on the
theme of “freshwater fish”, plate decoration,
centrepiece, cucurbit sculpture and finally
the logo round entitled “Logo to be defined”.
The judging panel will be made up of a
number of professionals both renowned
and acknowledged in their field, such as the
chairman of the judging panel, Mr. Frédéric
Jaunault, Meilleur Ouvrier de France 2011 in
fresh fruit and vegetables, Mr. Renald Ellart,
2010 French Champion, representatives from
Euro Toques, Meilleurs Ouvriers de France
and the International Fruit and Vegetable
Academy.
From 9.00 am to 5.00 pm on the Euro
Toques stand, Hall 7.3, stand P75
Monday 17 November
Défis Mixés
by Centre Culinaire Contemporain.
The Centre Culinaire Contemporain has
organised creative cookery challenges in
texture-modified food since 2013. This is
part of a Blended Food, Cookery and Texture
Modified food project whose aims are to
create a benchmark community in the field
of texture modification and use collective
intelligence to develop ways of highlighting
this type of cookery. The challenges
organised have the originality of bringing
together collective catering chefs with
commercial catering chefs in teams of two, to
highlight the creativity of the two specialities,
exchange ideas given the constraints implied
by texture-modified cuisine, and favour
dialogue and exchange between chefs.
The four competing teams in 2014 are:
• Soizic Rescamp (Centre Culinaire
Contemporain) and David Guibert (EHPAD
Victor Ecomard Ste Pazanne), finalists at
Serbotel Nantes 2013;
• Nicolas Grandclaude (Atelier Nicolas
Grandclaude, Marnans Isère) and Olivier
Zanette (Les Sablonats retirement home,
Bordeaux), finalists at Exp’hotel Bordeaux
2013;
• Gaétan Padioleau (Corcoué sur Lorgne
hospital) and Nicolas Pietrzak (La Chope,
Rennes), finalists at Centre Culinaire
Contemporain Rennes 2014;
• Eric Rouillé (Residence Les Genets
d’Or, les Sables d’Olonne) and Jean Luc
Rescamp (who will be replaced as he is
unavailable on the day), finalists at Centre
Culinaire Contemporain Rennes 2014.
Jury :
•C
hairman : Jacques Marcon
•M
arine Segard - Bel FoodService product
manager,
•Y
annick Strottner - Chairman of ACEHF
(Association for French hospital cooks)
•C
aroline Rio - dietician and nutritionist at
CNIEL,
•R
ichard Demoncy, Sales director,
Robotcoupe.
57
The final will be held at Equip’Hotel on
Wednesday 19 November on Studio des
Chefs.
PRESS
KIT
CULINARY CONTESTS
Tuesday 18 November
6th edition of Cuisine en Joute international
by Generation Cuisines & Cultures, chaired by Romain Barthe.
Throughout the day, the best hotel and
catering schools will do battle in pairs in the
form of 15-minute duels (des joutes) in both
kitchen and restaurant, on themes given in
advance.
Schools prepare actively each year for this
competition, so a high level of quality is
expected. Past winners will be present, such
as Avesnes and Ferrandi, but also Grenoble,
Souillac and Poligny, and also a Belgian
school to be selected in September.
New this year: in addition to kitchen and
restaurant service there will also be a pastry
chef, making up a team of three.
The judging panel will comprise MOFs from
the association Génération&Cultures Johan
Leclerre, Philippe Mille and Pierre Caillet.
The panel will also include Christophe
Gasper, chairman of pastry chef association
Sensibilité Gourmande, and table service
specialists Julie Trochain and Stéphanie
Leclerre.
Wednesday 19 November
11th edition of Trophée Delaveyne
New in 2014 on Equip’Hotel, this competition distinguishing young chefs who create
and share emotions will be chaired by Anne-Sophie Pic.
NEW in 2014
The Jean Delaveyne Award, named after
the well-known cook and pastry chef, is
considered to be the launch pad for the
“Meilleurs Ouvriers de France” competition
and as such is highly regarded by the
profession. The Trophée Delaveyne is being
held on Equip’Hotel for the first time in 2014.
“The Toques Françaises are pleased to bring
a new intensity and a larger professional
dimension to the 11th Trophée Jean Delaveyne
in association with Equip’Hotel,” say Fabrice
Prochasson, a Meilleur Ouvrier de France in
1996 and chairman of the Toques Françaises
association, and et Thierry Mercereau,
founding chairman of the association and
creator of the Trophée Jean Delaveyne.
This is a new development for the
competition and gives new impetus to the
Toques Françaises in their quest to develop
and promote French gourmet cuisine.
Thursday 20 November
“Equipe espoir de la restauration française”
by Maîtres Cuisiniers de France, Euro-Toques
and Meilleurs Ouvriers de France.
This competition jointly highlights teams in
the restaurant, kitchen, wine waiting and
also their teachers. Its unabashed aim is
to highlight the work of teachers and show
the development and momentum that can
be generated from a close and cooperative
relationship between teaching staff and
students.
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This union federating Les Maîtres Cuisiniers
de France, Euro Toques and MOF is proof of
their intention to highlight the know-how of
waiting staff in restaurants who are in direct
contact with customers and as such are the
essential connection with the kitchen.
PRESS
KIT
CULINARY CONTESTS
Studio des Chefs partners
E
quip’Hotel is the must-attend event for hospitality
and catering professionals and their opportunity
to gain a sneak preview of new products,
innovations and trends which will make their job
easier every day. The Arcoroc and Chef&Sommelier
tableware brands are unavoidable on the market and are therefore naturally
present on the show. Maintaining proximity with professionals and remaining
attentive to their needs, these brands unceasingly bring out new products
which meet the daily uses of professionals, constantly going further in
elegance, usability and innovation. Arcoroc and Chef&Sommelier crockery,
glassware and cutlery are acknowledged by commercial catering for their
unbeatable quality reinforced by French know-how. Because Arcoroc and
Chef&Sommelier share the same values as Equip’Hotel, they have decided
to take on a proactive role towards professionals by becoming partners of
Studio des Chefs. This is a perfect opportunity for chefs to use and try out
products and innovations in real life conditions!
W
ith a focus on pleasure for guests and
professionals alike, Bridor de France offers
a wide selection of finely-made bread and
pastries in association with Maison Lenôtre and
Frédéric Lalos - Paris.
Gourmet recipes, top quality ingredients and
production inspired by traditional French methods, Bridor’s par-baked
products are made in France, Sold frozen, they offer an unequalled level
of service to professionals, with the guarantee of simplicity and uniformity,
available at every moment of the day.
Once again this year, Enodis lends its support to the
Chefs by providing the Studio des Chefs with high
performance and easy-to-use equipment, so that their
only concern is to give full expression to their creativity
and talent. Alongside the Refrigerating equipment and the new directivecompliant R290, the six kitchen booths will be equipped with the new
Convotherm easyDial combi steamer, both intuitive and efficient, displaying
all functions at first sight on the dashboard. They will also have salamander
grills with radiant elements, allowing for instantaneous heating with plate
sensors and power dosage for greater flexibility and precision; all of these
backed up by the Enodis teams present on site, ready at hand to meet the
needs of the Chefs and their commis.
N
estlé Professional, through its brand CHEF®,
has been providing daily support to restaurant
and catering professionals for over 35 years.
Once again this year we are renewing our cooperation
on Equip’Hotel events through Studio des Chefs and
Resto des Chefs. With our CHEF® Fonds Naturels*
Liquides, we offer a range capable of meeting the requirements of the chefs
who will be working in these two feature zones. Through the show features,
we offer our visitors the chance to discover these products that are a blend
of exigency and authenticity.
*Ingredients of natural origin.
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PRESS
KIT
HOSPITALITY & DESIGN COMPETITIONS
Hospitality Awards
E
quip’Hotel is a sponsor of the
2014 Hospitality Awards, the
essential event in the hospitality
industry.
For more than 10 years, MKG
Group has undertaken to
promote the initiatives of the
hospitality industry all around the world through the
Worldwide Hospitality Awards. This international
competition is an opportunity for hotels to highlight their
teams’ exemplary achievements in communication,
marketing, innovation, human resources, etc.
Since the beginning of the event in 2000, the Worldwide
Hospitality Awards have received close to 1,200
applications. 150 awards were made during the past
10 years. Candidates from all continents enter the
competition every year.
An international jury composed of around forty
renowned figures of the business world, the tourism
industry, and the marketing sector (excluding the hotel
and restaurant industry) selects the three finalists of
the Worldwide Hospitality Awards®.
The 15th edition of the Worldwide Hospitality Awards
will be held on Monday 17 November 2014, from
6.30pm at the InterContinental Paris Le Grand Hôtel
http://www.hospitalityawards.com/en/
“For the past 15 years, the Hospitality Awards
allow the international hotel industry to showcase
their most original initiatives and their most
successful innovations. Through all the entries,
and not only the finalists and winners, emerges
the multifaceted portrait of a constantly evolving
hospitality industry,” comments Georges Panayotis,
CEO of MKG Group and founder of the Worldwide
Hospitality Awards.
Palmarès UNIFA Contract - Hall 3
An exhibition of the best achievements in furnishing of indoor or outdoor living spaces
in hotels and restaurants, award winners of the Palmarès Unifa Contract.
O
rganised by UNIFA (National
Union of French Furnishings
Industries) The Palmarès Unifa
Contract rewards the best
reference projects, the most
beautiful achievements in the
furnishing of indoor or outdoor
living spaces of cafés, hotels, holiday residences, public
buildings, restaurants, fast food premises, night clubs and
other leisure venues. The projects built and completed
since November 2012 in France or abroad, are the fruit of
successful collaboration between three stakeholders: the
T
he UNIFA CONTRACT GROUP
aims to raise awareness of the
cross-disciplinary know-how and
expertise of French industrial firms in the field of café,
hotel, restaurant and leisure venue furnishings, both in
France and abroad. The Palmarès will showcase the most
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project owner (hotel owner, restaurant owner, and chef
or hotel chain), the architect or interior designer, and the
industrial firm or the textile designer or the French fitter.
The winning projects will be selected by a professional
judging panel from hospitality and catering
consultancy and the awards will be presented on
Sunday 16 November at 5.00pm on Studio Contract
(Hall 3)
beautiful showroom projects and the best completed
jobs contributed to by members of Unifa Contract with
establishment owners and interior designers.
PRESS
KIT
HOSPITALITY & DESIGN COMPETITIONS
A programme to support Talent in Hospitality and Catering for hotel and restaurant
owners and for young architects specialising in hotels and restaurants.
This “TALENT” programme aims to single out the budding talent of tomorrow and support
them throughout the gestation of their projects using the platform of a trade show and a
network of specialists and mentors.
• Category Chefs and Hoteliers owning
an establishment
In collaboration with Châteaux et Hôtels Collection,
four new talents aged between 25 and 35 were
selected for their business project and are supported
for two years by Equip’Hotel mentors through to the
completion of their project. These are four different
stories and four distinct experiences which touch on
issues such as transmission, training, investment and
commitment.
• The 2014 year group, chaired by Alain DUCASSE in
association with Château Hôtels Collection, comprises
4 talents for each category: Chef-Hotel Owner and
Deco Design.
> The Talents Equip’Hotel award ceremony will take
place on 16 November at 7.00pm in the presence of
Alain Ducasse and all of the Mentors.
Chef-Hotel Owner Category:
Sébastien SANJOU, Pierre LAMBINON,
Albert BORONAT and Mélina ALLAIR.
• Deco Design category
In partnership with Designer’s Days, three young
talents under 35, chosen during a selection process in
November 2013, are being supported for a year in order
to deliver their project of the interior design of a hotel
room, to be displayed on Studio Design at Equip’Hotel
2014. These are three projects and three visions of
hospitality, promoting the talents of today who will be
the architects of tomorrow in hospitality and catering.
• Deco Design Category
Régis BOTTA, Céline TUZZOLINO and the pair Emmanuelle GAIN & Laetitia FABUREL
In association with:
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All are closely supervised, advised and
steered by a team of mentors, all specialists
in their area of expertise: Jean Philippe
NUEL, Patrick JOUIN, Valérie ENLART,
Lionel BLAISSE, Thierry VIRVAIRE, Sylvie
AMAR, Jérôme CREPATTE, Thierry GUERIN
(DEDAR), Frédéric VARDON, Bernard
BOUTBOUL
(Gira
Conseil),
Laurent
PLANTIER (Groupe Alain Ducasse), Denis
COURTIADE (Plaza Athénée), Philippe
JARNIAT (UNIFA), Philippe VAURS (Groupe
Elegencia)…
5 universes · 20 activities sectors
1,600 exhibitors · 110,647 trade visitors
including 18,4 % from abroad,
100,000 sqm, more than 500 speakers,
352 chefs, 15 cookery contests.
(2012 figures)
About Equip’Hotel
The Equip’Hotel trade show is organised by Reed Exhibitions, the leading trade show
organiser. Its portfolio of major hospitality industry events includes: Equip’Hotel
Paris, Marocotel by Equip’Hotel, Marocofood, Marrakech Hospitality Style, Parizza,
Sandwich & Snack Show, Taste of Paris, and Vending Paris. Combined, these
shows attract more than 2,500 exhibitors and more than 200,000 visitors. The next
session of Equip’Hotel will take place from 6 to 10 November 2016.
www.equiphotel.com
Reed Expositions France press contact:
Delphine Gelly - Head of International Department
Tel.: +33 (0)1 47 56 24 32
[email protected]
14/11/2014
Anne-Laure Perrin - In charge of International Promotion
Tel.: +33 (0)1 47 56 50 56
[email protected]