Who are we?

Grape Hospitality is the owner, operator and manager of 86 hotels in 8 European countries, which represents over 9000 rooms operated under a franchise contract.

Grape Hospitality relies on a stable and accepted shareholders’ agreement, with Eurazéo to accelerate the development of companies with the highest growth potential, and AccorHotels for the strength of its brands.

The role of our group is to provide innovative management meeting the new expectations of customers through attractive renovations and the setting up of a management capable of bringing about strong growth in the business and the profitability of its establishments.

Moreover, the group is developing its restaurant activities by devising innovative concepts and the incorporation of commercial brands within its hotels.

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Hotel Operator

Grape Hospitality manages 86 establishments, run by teams possessing recognised expertise. The portfolio consists of: 1 Pullman – 19 Novotel – 13 Mercure – 35 Ibis – 4 Ibis Style and 14 Ibis Budget.

Our hotel managers run their establishments as entrepreneurs, and manage their team with the objectives of optimisation of results, customer satisfaction and staff for whom they have total responsibility.

Grape Hospitality appoints Site Managers in towns with more than two establishments, in order to:

Exploit the commercial synergies

Optimise the operational resources

Increase the personal development of staff

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Create Value

Grape Hospitality is implementing a plan for upgrading and enhancing its properties through:

  • An investment of 120 million euro over 3 years to give the hotels the resources necessary to develop their business
  • Optimisation of its real estate resources (for example: in 2019, the opening of an Ibis Budget on the site of the Mercure Reims Exhibition Centre)
  • Integration of commercial catering concepts on the ground floor of the hotel: a first contract was signed in 2017 with the La Boucherie group to open 3 restaurants in France  (Ibis Villepinte, Ibis Metz Nord, Ibis Sophia Antipolis). A Flam’s restaurant will open soon at the Ibis in Roubaix, and it is planned to open several Bistro Régent and Trattoria Del Arte restaurants.

The Team

A team of acknowledged experts in the hotel and restaurant business

Frederic JosenhansChief Executive Officer
Christophe DelmoyChief Operation Officer France & Southern Europe
Julien MulliezChief Operation Officer France & Northern Europe
Laurence CaronHuman Ressources Director
Hervé LouisChief Financial Officer
Roch BarberonChief Asset Management Officer
Joël GronauSales, Marketing & RSE Director

Sarah MorvanProject Manager
Olivier ClercFood and Beverage Director
Benjamin ParicaudFinancial Controller
Romain BoulvaisTreasury Manager
Jonathan NorbiatoHolding Accountant
Florian FouchetBusiness Analyst
Marie-Virginie GuichardHuman Ressources Manager
Marie GarciaSales & Revenue Manager
Didier CamusTechnical Director
Alain JordatTechnical Director Consultant
Alessandra GiannettiWork Office Manager
Charlène GuiraudAdministrative Assistant
Anne BalaresqueConcept & Design Manager
Anne-Charlotte PetitjeanManager Assistant
Elisabeth ZeitlinPayroll Coordinator
Solène Montier Asset Management Analyst
Sofian ElouadiLegal Manager

Sustainable development / CSR

Grape Hospitality is committed to meeting its customers’ expectations in terms of sustainable development and their demand for genuine corporate social responsibility from hotels and restaurants.
Grape Hospitality’s response is on several levels:

Energy saving

Actions to improve day-to-day operations: water savers in the bathrooms, card-controlled switches, the ‘Plant for the Planet’ programme for cutting down on the laundry bill.

Determined action during renovations: choice of materials (water-based paint only, systematic use of energy-savings lighting, recyclable floor coverings).

Restaurants

We are committed to promoting short supply chains. Our restaurants use local produce as much as possible as well as organic or even gluten-free products, particularly at breakfast.

We encourage the setting up of beehives in town as well as in the countryside, and the initial honey production has been welcomed by our customers.

Social integration

Training is an important strand in our development policy. Grape Hospitality devotes more than the minimum that the law requires (1%) of its payroll to contribute to improving integration of staff into their job.

Participation in local life by encouraging apprenticeships and  professional contracts is a strategic aspect of the company’s social development. So far, we have over 65 contracts, an average of more than one per establishment in France.