Applied to:
This award honors the most exceptional and original Food & Beverage concept developed by corporate headquarters teams, applicable to both uniform brand concepts and specific concepts. It recognizes a group or a brand that demonstrated its ability to think outside the box and introduces new concepts or a new version of an existing concept that sets a new standard for the industry. It should provide a new approach and vision of guest experience, with a focus on design, public spaces, and overall service quality. The concept should have the potential to revolutionize the hospitality industry and offer a better quality of service for guests.
The project:
Grape Hospitality’s culinary initiative celebrates the talent and passion of its chefs through two flagship projects: “La Cuvée de Nos Chefs” and “Les Recettes de Nos Chefs.” These initiatives highlight the group’s commitment to creating authentic, generous, and innovative cuisine while fostering collaboration among chefs across its network.
La Cuvée de Nos Chefs was launched in November 2023, featuring a bespoke collection of wines crafted in partnership with expert oenologists. Fifteen chefs from various establishments contributed to creating these wines, which include a red and a white cuvée produced at the Domaine de la Tour Bicheau in the Graves region of France. These wines are available across all Grape Hospitality restaurants, providing a unique upsell opportunity and a distinctive dining experience for guests. The wines represent the chefs’ collective creativity and passion, with 8,000 bottles produced and distributed.
Les Recettes de Nos Chefs, introduced in Spring 2024, is a recipe book showcasing 20 chef-created dishes that place vegetables at the heart of the plate. These recipes align with the growing trend of flexitarianism, offering options that incorporate or exclude meat and fish while emphasizing seasonal, locally sourced ingredients. This approach reflects a commitment to sustainability and culinary innovation, delivering visually appealing, delicious dishes.
These projects unify Grape Hospitality’s chef community, fostering creativity, skill development, and a shared commitment to excellence. Customer reception has been overwhelmingly positive, contributing to a 5% increase in bar turnover and a €62,500 rise in F&B revenue compared to the previous year.
Looking ahead, Grape Hospitality plans to expand these initiatives, including creating self-sustaining vegetable gardens and engaging customers in the development of new recipes. These efforts underscore the group’s dedication to innovation, sustainability, and a love for cuisine
The Hospitality Awards celebrate innovation and excellence and highlight the most creative initiatives in a sector that is constantly and rapidly changing hospitality.
