The Logis Hôtels Group's good results are not due in vain to its corporate clientele. With sales of €309m for 2025, an increase of 16% vs 2024, the growth of its flagship product for business travellers is even higher. Including dinner, overnight stay and breakfast, the "Soirée Étape" package posted growth of +23 %, driving business for establishments, particularly in the low and mid seasons.
With the vast majority of its 2,000 establishments located in France, this territorial coverage offers a family-friendly accommodation solution with excellent catering almost everywhere in France. All the more so since integration last year Teritoria, a chain backed by Alain Ducasse and previously known as Les Collectionneurs. With more than 300 hotels and restaurants, including many Michelin-starred establishments, this new addition to the Logis Hotels fold, alongside its flagship brand and its Singuliers Hôtels, Demeures & Châteaux, Cit'Hotel, Urban Style and Auberge de Pays brands, has made the group the leading restaurant group in France, accounting for almost half of all hotel restaurants according to Food Service Vision.
In this context, while the Group launched the Act-Eco indicator in 2022 to guide the sustainable strategy of its establishments, Logis Hôtels recently extended this CSR policy to the restaurant sector with the Act-Eco Restaurant indicator, which has already been adopted by more than half of its network and helps restaurant owners to implement more sustainable practices.
Is it this sustainable policy or the attractiveness of the 'Soirée Etape' packages, which attract more business travellers every year, or its ETIK loyalty programme, touted as the most generous on the market with 5.5 % in cashback? According to Karim Soleilhavoup, Managing Director of Groupe Logis Hôtels, it's probably a bit of all of the above: " Companies expect solutions that offer the best value for money, without compromising on the quality of services or CSR commitments, particularly through responsible choices such as local and sustainable cuisine. " " When organising business trips or MICE events, companies are looking for a demanding balance between environmental responsibility and economic rigour. "he added.
