Aiming for excellence combined with conviviality
Food & Beverage is a key ingredient in our hospitality and has always influenced the reputation of our addresses. But our environment has changed: new travelers hunger and thirst for ever greater simplicity, excellence and authenticity and are demanding and tasteful in the way they choose their addresses.
The worldwide success of cookery programs is evidence of the ever-increasing number of gourmet food enthusiasts. The public have become real experts, and demanding experts at that! Before choosing a venue for lunch or a drink, our guests spend a long time perusing online reviews and ratings. They spend less and less time sitting at the table, but are hungry for simplicity, quality and transparency: they are concerned about the provenance of the food they eat and its impact on their health.
In order to meet all these expectations, we undertook to win people over once more with a tempting new Food & Beverage offering, with lovingly prepared new concepts, fitting in with our teams' strong personalities and we reexamined our procurement. Because we have a firm belief: our restaurants and bars will play a key role in the coming years in building a new form of hospitality that generates emotion and powerful moments.
The transformation of our F&B approach will redefine the hospitality industry and bring an even higher degree of satisfaction for our guests, our owners and, more broadly speaking, our Group.
5 minutes to grasp our F&B strategy
In 2016, Amir Nahai, CEO Group Food & Beverage, went back over the main areas of strategic focus for us in terms of our new F&B strategy.
8,000 restaurants & bars
€5bn in annual revenue
150 million meals served each year
70,000 passionately enthusiastic talented employees
Bringing pleasure to our guests, responsibly
Healthy, local and responsible eating is a major concern for our guests. And because we are absolutely determined never to disappoint them and always act positively, we have introduced a Healthy and Sustainable Food Charter for our restaurants. This charter is not dependent on labels but is based on sharing our convictions and our commitments and on the local particulars, specific to each.
We do not take this issue lightly. Especially as F&B represents a not-insignificant proportion of our environmental footprint, particularly upstream, at the farming stage, whether in terms of water consumption or our carbon impact. What is the goal of the “Food” element of PLANET21, our social and environmental responsibility program? To offer our guests healthy, sustainable food, whilst eliminating food waste.
F&B, done to a T
One of the key objectives of the revamping of our F&B approach is to create a true area of excellence. We have strengthened the training given to our teams and their managers, with genuine career paths, in order to further increase the warmth and authenticity of the service and welcome offered in our restaurants. We have also been innovative as regards the recruitment methods we use in order to attract people with different talents and individual personalities, for example by organizing casting sessions or allowing each individual to express their passion for customer service… including their culinary creativity. In future, our attractive F&B division will be seen as setting the example for all employers… and for our guests' taste buds too.
Our restaurants have got talent
We've tried out new concepts and worked, each time, with an expert designer to create unique atmospheres within our addresses. Find out more about some of our restaurants… hoping they'll be to your taste.
Restaurants by AccorHotels
Our restaurants proudly fly the flag of liberality and real love of food. The extent of our F&B offering means gourmets from right around the world, whether hotel residents or not, can enjoy an authentic and excellent culinary experience, with simplicity. Don't wait, find out more and book a choice table from amongst the Group's 3,000 addresses by going online to our dedicated website, available in 10 languages!
They loved and they shared…
A close-up on a passionate chef
Part Australian and part English, Angela Brown is the Chef at the new So Sofitel Hua Hin on Thailand's east coast. Let her take you on a tour behind the scenes to reveal her culinary artistry.
Different varieties of local vegetables.
Let’s nurture the appetite for a healthy, sustainable, waste-free diet
Come and have dinner
Nestled in the heart of the Alsace vineyards, “La Table du 5” kitchens are now open. Are you ready for a gourmet bistro break?
A picture postcard from a delicious address
The bar-restaurant at the Sofitel Golfe d’Ajaccio has re-opened in a picture postcard setting after months of refurbishment. Ready to go?