GLOBAL SUPPORT
FROM FAUCHON HOSPITALITY

Advisory on

1. Finalisation of the hotel project (“roadmap”, business objectives, milestones, etc.), the hotel operation definition and setting, and the hotel opening, including F&B specificities
2. Assistance in selecting the relevant consultants (i.e. architect, interior designers, and other consultants) as they relate to aesthetic and functional aspects
3. Architectural space planning and design
4. All staff selection
5. F&B regular assistance on a quarterly basis, in the menu engineering, tableware selection, local adaptations, and specific requirements to adapt the concept to the local audience
6. F&B ongoing on-site training to maintain quality control, refresh the team on Fauchon F&B standards, and train the team on new menu additions

Guidelines for

1. Brand guidelines, including identity guidelines
2. Fauchon L’Hôtel and Fauchon F&B outlet concepts
3. Design guidelines
4. Standard services required for Hotels (IT, PMS, CRS)
5. Standard services required for each FAUCHON F&B concepts for back and front of the House
6. Guidelines and Operating Manuals on Fauchon F&B concept
7. Recommended suppliers for FF&E, OS&E and other equipment for the Hotel and the F&B outlets (including recipes ingredients, uniform, glassware, silverware, china, crockery and others, etc.)
8. Staff training for managers and key local operator’s employees (yearly training to take place in Paris)
9. Specific F&B training programs, quality inspections and mystery shopper programs, tools, and planning
10. All standards of quality to be implemented by the local operator

Marketing and communication tools

1. Websites and social network guidelines (for both the hotel and the F&B outlets)
2. Presence on the Fauchon website page describing each hotel on www.fauchonhotels.com
3. Marketing tools: visuals, campaigns, events, yearly marketing plan, follow–ups, and related activities
4. Assistance and advice in launching agreed-upon events for the hotels