Food & Beverage

Our goal? To capitalize on our addresses' excellence, simplicity and authenticity to make them fully-fledged destinations in their own right. An essential part of city and community dynamics, whether for travelers or locals.

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.

Amir Nahai CEO Group Food & Beverage

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.

Read the biography of Amir Nahai

Key figures

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.

Healthy and Sustainable Food Charter

Publication

PDF document

441 kb - EN

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.

sofitel_paris_arc_de_triomphe — AccorHotels.Infrastructure.Helpers.Resolution?.Alt © Chef Christian Constant's touch is evident here, with food served in charming Staub “cocottes” - traditional cast iron pots - in a new decor, and brimming with authenticity and liberality: that's the Les Cocottes recipe!

bokan_novotel_london_canary_wharf — AccorHotels.Infrastructure.Helpers.Resolution?.Alt © Bōkan is the concept of a unique place gathering a restaurant, a bar and a lounge, indoor and outdoor, in a Scandi designed atmosphere. In the kitchen, Aurélie Altemaire, who comes from Robuchon, performs a simple mix of European cuisines with local products only. The bar, held by two experts in mixology, serves innovative cocktails inspired by the story of the Docks. Icing of the cake: its breathtaking view on the city!

social_club — AccorHotels.Infrastructure.Helpers.Resolution?.Alt © Modern cuisine from Chef Anne-Cécile Degenne, to be savored whilst taking in the unrestricted view over Saigon from the hotel's 23rd floor, within the Social Club's exclusive surroundings, created by the renowned interior designers, Super Potato.

mercure_muenchen_city_center — AccorHotels.Infrastructure.Helpers.Resolution?.Alt © The Mercure Munich City Center is the flagship for our new Mercure F&B concept in Germany. It's a simple principle: sampling local high quality wines with excellent tapas, in a setting that's both modern and cozy. And there's a discreet cocktail bar that specializes in gin, to reawaken the most demanding of taste buds, as the cherry on the cake.

mama_shelter_los_angeles — AccorHotels.Infrastructure.Helpers.Resolution?.Alt © Make yourself comfortable, ready to sample some of the sharing platters concocted by the Mama Shelter chefs. Decipher the graffiti covering the ceilings or make the most of the bar lit by inflatable swim rings - a real blast from the past - to listen to a DJ set or live performance… Treat yourself, relax, Mama's here!

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!

Find out more about Restaurants by AccorHotels

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.