Page 87 - Livre Beau Rivage Palace

Fig. 6 Fig. 7

roots in the local culture. They did not seem aware of the symbolic Beau-Rivage’s reaction to technological pressure, as early as
value of investment in technology, or of its potential long-term 1884, coincided with the appointment of Fédor de Crousaz and
profitability. Charles-Marc Dapples, both engineers, to the board of directors
The situation changed rapidly in the late 1880s when a (table 1). A nephew of Paul-Émile de Crousaz, chairman of the sio
number of factors converged to increase the pressure for technical between 1857 and 1880, de Crousaz was immediately catapulted
innovation. The turn of the century was characterised by the into the chairmanship, and in 1902 was appointed managing
acceleration of technical progress thanks to the second industrial director. On his death, in 1906, he was succeeded in these two key
revolution. New commodities were developed, electric lighting posts by Dapples. The two engineers were immediately supported
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being the most spectacular. Meanwhile, the guests were becoming by Jacques Tschumi, who had become manager of the hotel on
increasingly demanding when it came to comfort, particularly 1 January 1889. Aware of the merits of technological innovation,
with regard to hygiene, with a highly influential social movement the threesome brought the winds of change to Beau-Rivage.
calling for improvements. From at least the 1890s, the ability to In the space of a few years, the hotel was equipped with a new
offer guests the latest technical innovations became a primary water-supply system, a laundry with a steam boiler, bathrooms on
distinguishing factor in the luxury hotel industry. The United each floor, modern sanitation, hydraulic passenger lift and service
States set the tone, followed by the large European metropolises. lift, plus steam central heating and an electric-lighting generator.
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This attitude was apparent when vacuum cleaners were installed The hotel’s advertising was quick to capitalise on these various
at Beau-Rivage: ‘Mr Tschumi [the manager] explained that, in his transformations (fig. 8).
opinion, these appliances were not necessary, given that until now the The modernisation strategy reached its limits at the start of
dust had been removed without any great inconvenience by the usual the twentieth century, however. During the board meeting of 7
well-known methods; but that we could not avoid installing them in our November 1903, Tschumi defended the need to build a more
hotels as foreign visitors now saw them as an accessory without which an modern, more luxurious annexe: ‘He feels that the hotel certainly
establishment could no longer be described as first class.’ satisfies most of the existing requirements, but not all of them. The
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Lastly, the growing importance of the Lake Geneva Riviera Americans have introduced the custom of bathrooms adjoining the hotel
as a tourist attraction was adding to the pressure being exerted apartments. Many Swiss hotels, in Geneva, Zurich, Caux, etc., have
on Beau-Rivage. The competition, in fact, had the benefit of made the necessary changes in this respect. We would not be able to carry
infrastructures that were at the forefront of technological progress: out these installations without sacrificing a lot of space in our present hotel.
‘For several years, our reports have kept you informed of improvements It would be much better to do the work in an annexe. Furthermore, there
carried out or planned; we have explained how important it is to offer are many requests for single rooms, and we do not have any today, which
foreign guests all the comforts that they demand of an establishment of is causing us to lose a lot of guests, particularly among the French. What
this class, and which are given to them by all the similar hotels of recent is more, these single rooms have to have a bathroom: yet another modern
construction. When, 32 years ago, the Hôtel Beau-Rivage was opened, this requirement! And the other first-class hotels see to it that they are able to
luxury that we see today in the newly built hotels was as yet unknown, offer these amenities to their foreign guests. To safeguard Beau-Rivage’s
and what was considered to be comfort then, would now be seen as no standing we must not allow the competition to get ahead of us in terms of
more than the absolute minimum.’ 25 what is known as progress. Once our standing is lost, it will not be easy to
The hotel’s first-class status, uncontested when it opened, regain it. We must be apprehensive about certain projects being mooted in
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was consequently under threat. Lausanne, and prepare for them by taking the initiative.’
The steamer Simplon I at Ouchy. Photograph, c.1865. The port at Ouchy after the landing stage was moved
Vine-covered slopes can be seen behind the Beau-Rivage and the chalet. by the Compagnie Générale de Navigation. Photograph, 1921.

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