Our method
Tailor-made missions
Every assignment is different, each mission is designed to meet the precise requirements outlined by our clients.
Project management team
Our missions are led by a dedicated mixed and complementary team, made up of a specificaly dedicated project manager and consulting chefs.
1
The project manager
- Received a general Education (business school)
- Brings an economic and marketing dimension
- Makes sure the mission goes well
2
Consulting Chefs
- Worked in Alain Ducasse restaurants teams
- Master all the modern techniques and have a down to earth understanding of the customers expectations
- Are both consultants and trainers and have then an interactive pedagogical approach
Our method
A consulting mission usually down into 4 stages, the importance given to and the duration of each stage depend on the nature of the assignment.
A consulting mission usually breaks down into 4 stages.
Obviously the importance given to and the duration of each stage depend on the nature of the assignment.
Every assignment is different: each mission is designed to meet the precise requirements outlined by our clients.
Sometimes, we only intervene on an ad-hoc basis to look at a technical aspect (for example, the implementation of vacuum cuisine) or we can also offer a one-stop-shop service which includes the creation of a unique restaurant concept or review and research new institutional catering formulas. We take into account our clients’ objectives and challenges and are able to offer customized solutions in terms of concept and differentiation.
Our missions all follow a common methodology and are led by a dedicated project manager and consulting chefs.
From sophisticated concepts to daily catering formulas, the missions we undertakes allow managers of hotels and restaurants, in the institutional, tourism or leisure catering business, to maximize their offer in a tangible and efficient manner.