Organized by RX France, the show EquipHotel opened its doors on November 3 at Paris Porte de Versailles.
Constantly changing, the hospitality sector is facing major challenges, indicated in the preamble Béatrice Gravier, director of the show, during the inaugural conference on Monday, November 4 on the theme “ The challenges of the moment, the issues of tomorrow. » Among these challenges, training, transmission, attractiveness of talents, customer loyalty, but also profitability without compromising on welcome and service. “ There are so many challenges to take on, but also teams to bring on board and financial partners to convince. “, she added.
Among the speakers at this conference, Guillaume Gomez, ambassador for French gastronomy and representative of the President of the Republic for food and gastronomy, Stéphane Layani, president of the Rungis international market and Alexandros Vassilikos, president of Hotrec.
A round table allowed us to review the challenges of CHRs including the attractiveness of the sectorafter the post-JOP dynamic. “We need to constantly train our employees. If we have already worked a lot with the social partners on salary issues, we have other issues to address », underlined Catherine Quérard, president of the GHR, recalling the increasing share of the payroll for the CHR. “ We must seek out young talents because we are an eminently social and societal sector. »
“60% of the people we recruit do not have a diploma. There is therefore a real social elevator”, highlighted Jean-Jacques Morin, deputy CEO of the Accor group and general manager of the Premium, Mid-range and Economy division. Hence the importance of training in the sector. « Since 2018, we have put in place some proven elements in terms of training such as the apprenticeship reform and the hiring bonus. Concerning apprenticeship, we went from 320,000 apprentices to 830,000 between 2018 and 2023. Let's not break what works well!” said Jean-Baptiste Lemoyne, senator from Yonne and former minister responsible for SMEs.
Another challenge for professionals is meeting consumer expectations around eat well. « Elected officials need to help us with home-made products. This is the only way to protect good eating and the craftsmanship of the food professions. pointed out Thierry Marx, president of Umih, calling for the defense of homemade products via a framework law as well as a “moderate VAT”.
Among other issues, new technologies, AIand the resulting opportunities with, for example, more personalized hotel websites. From now on, the ability to easily create content will make it possible to generate completely personalized web pages, based on customers' previous consumption, their preferences, etc., highlighted Jean-Jacques Morin, Accor.
N.F.
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