Barrière: “Our goal is not to be ‘trendy’, but to create timeless experiences that will stand the test of time”
🍴 Barrière group reinvests in its F&B vertical, operating over 150 restaurants and bars in casinos, hotels, and independent properties. Hippolyte Gras, Director of Catering, and Julien Huel, Managing Director of Hotels and Catering, highlight the 2025 season's record performance. Gastronomy emerges as a central pillar of their strategy to enhance hotel unit volume and spending. Meet them at the upcoming Hospitality Asset Forum to learn more about their strategic repositioning.
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