In Extenso TCH has developed a wide service offer that now also encompasses restaurant industry consulting. This new activity complements our core tourism business, both in terms of hotels and tourist sites or cultural venues that offer food and beverage services.
We believe it makes sense to offer our clients – whether in our general assignments or in the case of a specific mandate – the services of an F&B expert who can bring the right solution to a problem that requires experience, technical knowledge or curiosity.
The arrival of new players with atypical offers and business models is naturally perceived as a threat by traditional hoteliers. But the arrival of these actors has spearheaded the transformation of the client relationship through the digital environment.
The restaurant sector has traditionally been divided into two main categories. Certain establishments do not exactly fit into this framework, but simplifying the model and dividing into two distinct clusters is a handy operational approach for skimming the sector’s news.
Although culture and tourism often go hand in hand – grouped in the same local development networks or in integrated organigrams – the mutual benefits are somewhat hazy for many actors, and are not perceived as proportional to the - often public - financial and human resources available.
In Ile-de-France, the growth in demand observed up until October 2015 came to a brutal end with November’s tragic events. With the exception of apart-hotels located at the heart of the capital, the Ile-de-France market finished the year with just a moderate rise or fall in RevPAR.