3 women, expert in Food & Hospitality share their 6 E’s

28 May 2018

By Isabelle Guidat

PWN TOP Executive team has launched a new serie of networking opportunities and business exchanges. For each afterwork, we are proposing to our members to discover the testimonials of two or more among them and to discuss experiences and success. On May 24th, spotlight on the hotel and restaurant industry.

Ducasse Salle Pleyel restaurant, Kusmi Tea, Accor hôtel, as many prestigious brands where Servane Rangheard (Hoplus Consulting), Hélène Samuel and Heidi Miller (both from H&H Conseil) have developed their expertise. Their DNA ? Top Executive, International, Creative, Dynamic, Positive, Passionate and top experts in food and hospitality.

Regarding their expertise and experiences, they designed their vision of the Best Of of what happens in the food and hospitality sector : the 6 E’s summarize the new trends and « wow » concepts. Let’s see :

E-xperience & E-motion

A few examples to illustrate these two trends :

- With hotel six senses and its program “Sleep with Six Senses » which promise is quality sleep.

- One Fine stay, luxury Airbnb, which concept is made-to-measure hospitality.

- In the food sector, experience comes with degustation in store (“La chambre aux confitures”) or the disruptive concept of La manufacture Kaviari which want to democratize caviar and help people better know this luxury product.

E-clectisism

A large variety of concept : house open to neighbours and travellers alike (Joe & Jo), Rates according to the number of beds , vegetable garden on the roof, healthy services, disrupting rates. Various concept to make your stay unique and be different from other hotels.

In food :

- Organic bread and pastry with 2 young women who founded Marlette, (organic preparation kit for bread and pastry)

- Diversity, openminded, yoghurt and worldwide traditional food with Atlas “La cantine du monde”

E-xchange

Meet people when eating with Never Eat alone (discover your colleagues and make internal networking) or Eatwith (food experiences with local all around the world).

E-nvironment

40 percent of the products don’t reach the consumer. One way to avoid it is to produce as close to the consumer as possible. For example, http://www.souslesfraises.com produces organic food in an urban area. Upcycling of unloved or diformous vegetables is another idea. The key words for the e-environment trend is healthy, vegetarian, nomad, vegan and organic.

E-conomic

Save time and money. That is the point.

Unsold goods at bargain prices, an economic supply chain by using carpooling, someone does your shopping for free (epicery.fr).

Okko hotel promise is all inclusive services and pay as you stay by using their app.

E-révolution

And what about the Futur at Hotel? Here is coming the 3.0 room: lighting automation, curtains opening and closing automation, luminous carpet to interact with guest, make hotel stay more personal, guide the guest to safety. Digital’s promise is to welcome, attract and guide the guests in ways they’ve never seen before.

On the other hand digital detox stay is developed at the Westin Paris Vendôme.

Innovation, disruption, sensation and values leads the transformation in hotel and food industry.