Food & Beverage: a sector in transition which is increasingly of interest to hoteliers

4 min reading time

Published on 21/03/22 - Updated on 30/03/22

F&B hôtellerie restauration

F&B to the rescue of turnover? Strong and trendy concepts and an activity that is increasingly influencing the DNA of certain hotel brands. Three specialists in the F&B business will share their vision at the Hospitality Operator Forum.

After the crisis, many citizens have retreated to their cocoons, willingly or not, and have (re)discovered the conviviality of the meal and the strength of the ties that gastronomic, (street, bistro, improvised, home or restaurant cooking) creates. Learning to cook means receiving a family or cultural heritage, and sharing this cuisine and this art of living is the mission that the three speakers on the panel have set themselves. From the plate to the glass, through the atmosphere, the concept, the corporate culture, everything counts to define strong concepts that work.

What are the operational constraints? What are the recipes for winning over customers? What are the ambitions of F&B professionals? How to develop an F&B offer within your property? Why should F&B be promoted in the property? What customer behaviour and changes? Where are the opportunities?

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Meet on June 22 with:

  • Olivier Bon, Co-founder Experimental Group 

Alongside Pierre-Charles Cros and Romée De Goriainoff, his childhood friends, he laid the first stone of the group in 2007, which has been growing ever since. Passionate fans of the craft cocktail culture that was growing in New-York and London, and confident that Paris could rediscover its own lost heritage of mixed drinks, they opened the Experimental Cocktail Club in 2007 on a small side street in Paris and changed the face of the city. Expanding the team in 2010, Xavier Padovani came on board as the group’s fourth partner, adding to the group’s shared vision: to offer a contemporary hospitality experience to an exacting clientele all over the world. Small producers and seasonal sourcing reigns, whether in food, spirits or wines. It is the spirit of discovery that prevails, for both our guests and our ever-growing team of bartenders, sommeliers, chefs, concierges and support staff.  

Now famous for introducing the cocktail bar culture to Paris, the group’s offerings now encompass their signature speakeasies, wine bars, restaurants and hotels in Paris, New-York, London, Ibiza, Menorca, Venice and Verbier.

  • Dan Cebula, Founder & CEO, DEPUR Expériences 

Dan Cebula founded DEPUR Experiences in 2013, his firm has been supporting the transformation of the Food & Beverage industry ever since. "Creating crazy food and beverage venues with explosive performance is not about magic but about high precision craftsmanship." This is his moto with the ambition to turn promising ideas into success. Dan Cebula's ambition is to transform the world through F&B.

  • Stéphane Manigold, president, UMIH restauration IDF (Regional union) & Groupe Eclore

Stéphane Manigold is a food and wine lover and a great amateur of champagne. He is a restaurateur who finds promising young talent.

At the time Key Account Manager at Audi, his love of gastronomy pushed him to embark on the exciting adventure of entrepreneurship. 

In 2018, he opened his first restaurant, Substance, with chef Matthias Marc. Contraste arrived shortly afterwards, in September 2019, with chefs Erwan Ledru and Kévin de Porre. His expansion did not stop there: in January 2020, he took over the Maison Rostang, a two-starred restaurant, and the Bistrot Flaubert, with chef Nicolas Beaumann.

A few months later, and after 17 years in business, he finally left his position at Audi to devote himself fully to his activities as a restaurateur.

This is how the Eclore Group was born, with the sole mission of supporting promising young talents in the kitchen, in the dining room and in the sommelier's room. He also wishes to represent the strong attachment to the land-based craftsmen and winegrowers who work hand in hand with the chefs of his properties.

The pandemic did not stop this enthusiasm: Stéphane Manigold is fervently fighting against his insurer Axa, which refuses to recognise the operating loss during the administrative closure. The verdict: a victory won and relations calmed down.

The development of Groupe Eclore can continue.

In May and September 2021, two new addresses are opened respectively: Liquide by chefs Matthias Marc and Jarvis Scott and Granite by chef Tom Meyer. Since March 2022, Stéphane Manigold has been president of the restaurant branch of the UMIH Paris and Ile-de-France. In the kitchen, two other places will open their doors in 2022, the restaurant Braise in the 8th arrondissement and a new concept in the 7th arrondissement. Next episode... gastronomy!

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DEPUR Expériences

DEPUR Expériences

Cabinet de conseil

  • DEPUR Expériences France
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