Adèle Albin, F&B expert and entrepreneur
“Training in a hotel school, followed by a first part of the course in the hotel industry, opens up many perspectives and can lead to very good entrepreneurial projects”.
Graduated with a Master's degree from the Luxury Hotelschool in 2015 and then F&B Director in various 5* hotels (Alfred Le Sommier and the Hotel de Nell) and high-end caterers, Adèle Albin has recently embarked on entrepreneurship with the creation of WiicMenu, a start-up that has developed a unique digital technology for the dissemination of information and restaurant menu. A technology that allows the map to be displayed in 1 click thanks to an independent wifi.
With 4 engineers, Adèle developed WiicMenu in the fall of 2021, a system that allows you to replace the QR Code in restaurants, the menu being displayed on all phones without the slightest use of the internet, or any application or QR Code. With a back office and an intuitive interface, the benefits are numerous for the restaurant owner and his customers. “There are many things that can be done to improve the lives of restaurateurs and hoteliers. This is a sector where there will be a lot of developments, especially digital ones. Digital technology is not going to disrupt or steal customer relations from hoteliers. On the contrary, it improves the customer experience.”
Today, WiicMenu already supports thirty customers in Ile-de-France and the South. For the past few weeks, the start-up has been developing the same program for room service in hotels with the support of a pilot establishment in the 15th arrondissement of Paris. “The aim is to replace the room directory that is rarely up to date to be able to order a room service, a spa treatment...”
“At the Luxury Hotelschool and then in our experiences in hospitality, we acquire and develop various technical and human skills able to evolve in other sectors. Working in a high-responsibility position in F&B is like managing a mini-company with high stakes in terms of HR, finance, marketing... That's why LH students should not set limits: you should not hesitate to undertake!”
