Les Trophées clients de l'hôtellerie et de la réstauration 2011. Hotel Banke best luxury hotel for its design and decoration

PRESS RELEASE – SEPTEMBER 19TH 2011
Last Friday, September 16th, Park Lenôtre Mougins was the theater of the awarding of the best hotel and the best restaurant with the presence of Frédéric Lefebvre, Secretary of State, in charge of the Business, the Small business sector, Small and medium-sized enterprises, the Tourism, Services, Liberal professions and the Consumption.
Last Friday, September 16th, Park Lenôtre Mougins was the theater of the awarding of the best hotel and the best restaurant with the presence of Frédéric Lefebvre, Secretary of State, in charge of the Business, the Small business sector, Small and medium-sized enterprises, the Tourism, Services, Liberal professions and the Consumption.
A competition based on the opinion of the customer
These awards rewarded the best hotelkeepers and the French restaurant owners according to the votes of the customers. When the broadcasts which democratize the art of the cooking have an increasing success, Trophies Customers of the Hotel business and the Restoration, value the opinion of the customers. This competition places the customer in the heart of an exercise deserving of a mystery shopper or a gastronomic critic: the notation of the numerous quality criteria of an establishment of tourism.
The organizers of the competition, the Qualitelis company, the specialist of the customer satisfaction, as well as the In extenso cabinet (Group Deloitte) proceeded to the extraction and to the analysis of the results and set up control procedures of the results. Philippe Gauguier, partner In Extenso Deloitte of the branch Tourism, Hotel business and the Restoration, declares to have joined to this initiative which he considers "innovative" in the views of the " security of seriousness in the note attributed by the customers ". Thanks to a secure system based on the tool Qualitelis, it is directly the establishments which send questionnaires to their customers having really stayed in the hotel or dined in the restaurant, what removes this system of notation of notes attributed by anonymous Internet users on web sites of evaluation. The reactions of the professionals were not waiting in the fence of the results: " I value more the opinion of customers’ hundreds having answered that the likely visit of a gastronomic critic because my ultimate purpose remains to amaze my visitors " so declared a restaurant owner prize-winner.
The efficiency and the attitude of the staff are them more valued by the customers than the decoration in an establishment? What are the most influential key factors on the satisfaction of an establishment? What places to look to the service with regard to the dishes? So many questions which answered about 40 000 anonymous customers during the period of the competition, and it thanks to the particularly raised rates of answers collected by questionnaires (around 30 %). The results, once analyzed by Qualitelis and In Extenso (Group Deloitte), will be the object of a national study on the behavior of the customers in the sector of the hotel business and of the catering.
«It is the first one in the sector ", as reminds it Charles Bourdin, organizer of the event, "which will give us of real lightings onto the expectations of the current customers ". These results allowed to put back, last Friday, September 16th, 20 Trophies to the hotelkeepers and the restaurant owners having collected the best rates of customer satisfaction with their surveys during the duration of the competition.
One to Dine Official reception most Epicureans
At opening of this big mass of the profession, Frédéric Lefebvre eminded the weight and the importance of the sector of the tourism in the French economy, and supported the approach of trophies awarded by the customers. This last one finally took advantage of its presence to put back the Trophies of the hotel business and congratulate the prize-winners. The mayor of Mougins, Richard Galy, initiator of the big festival of the Stars of Mougins, also intervened to support this initiative. It is in the second evening part, that were put handed the Trophies of the catering, by the Head trebly studed with Bristol, Eric Frechon, godfather of the Stars of Mougins on 2011.
In this occasion, approximately 200 hotelkeepers, restaurant owners and professionals of the sector met on Friday evening around a Dine Official reception of 5 dishes realized by 5 heads among the Best Workers of France piloted by the team Lenôtre de Philippe Joannès (MOF on 2011) under the patronage of the Foundation Escoffier.

Big names approved by a large majority by the customer
For this first edition of Trophies Customers of the Hotel business and the catering, the voters rewarded big names, on one them the Banke hotel for his decoration. The votes of these thousand customers also allowed to bring to light establishments of deserving still underestimated.

CUSTOMERS TROPHIES OF HOTEL BUSINESS AND CATERING 2011
Category Luxury Hotel
Trophy of the best reception: Le Byblos (St Tropez)
Trophy of the best decoration: Hôtel Banke (Paris)
Trophy of the best service: Le Mas Candille (Mougins)
Trophy of the best value for money: Hôtel d’Aubusson (Paris)
Trophy of the best hotel: Secret de Paris (Paris)