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Applied to:
This award recognises a group level F&B strategy or concept deployed across multiple properties, strengthening brand positioning, enhancing guest experience andgenerating measurable business value. It rewards scalable and differentiated F&B models that combine creative vision, operational consistency and financial performance.
The project:
Developed by Atypio Hotels, À l’Épicerie combines restaurant and delicatessen to bring French terroir into the guest experience, in all participating hotels.
It features artisan cheeses, seasonal menus, and partnerships with Aix&Terra, Maison Tourrette, and Café Richard. Each property works with local suppliers to ensure transparency and freshness.
The concept improves operational efficiency through shared ingredients and standardized recipes while aligning high-quality cuisine with sustainability.
The Hospitality Awards celebrate innovation and excellence and highlight the most creative initiatives in a sector that is constantly and rapidly changing hospitality.
