From strategy to the kitchen
Our offer is organised in three axes, consulting and kitchen transformation, tenders and public procurement, talks and training. The first brings together six solutions in a continuous journey, from framing to embedding, with the diagnosis as a natural entry point.
Consulting and kitchen transformation
Six solutions forming a continuous journey, from framing to embedding, used on their own or in sequence. The diagnosis is the natural entry point.
Diagnosis of your catering
An on-site visit, a written assessment, prioritised recommendations. We analyse how you operate across the operational, economic, nutritional and environmental dimensions, and draw a quantified baseline for what follows.
- field reading, from purchasing to the plate
- written findings and a prioritised action plan
- a baseline for ongoing follow-up
Strategy and vision for your catering
We set the direction with your leadership, vision, objectives, priorities, partners and roadmap. Clear objectives to support your decisions, integrating sustainability, nutrition, cost control and ESG expectations.
- vision and objectives aligned with your constraints
- roadmap and project governance
- priorities and trade-offs for leadership
Economic performance and steering
Costs, profitability, the balance between quality and budget, then the roll-out of indicators. We show what weighs, what pays and where to adjust, and set up a dashboard so you can decide on reliable data.
- food cost, cost per plate, profitability
- waste, carbon footprint, satisfaction
- a shared dashboard, reviewed regularly
Operational excellence
This is the heart of what we do. We optimise your entire catering system, not just the kitchen. We redesign menus and refine recipes, we improve nutritional values, seasonality, product origin and carbon footprint. Purchasing and sourcing, production flows, organisation and staff, hygiene and food safety, information for your guests, meaning the people you welcome every day, staff, pupils, students or patients, from allergens to sustainability.
- purchasing, sourcing, flows and production
- organisation, staff, hygiene
- signage, allergens, nutritional values
Delivery and team training
The link that makes the offer complete. We support your teams all the way to putting changes into practice, through hands-on training, without stepping into the chef's role in preparing the dishes.
- vegetarian cooking and plant-based proteins
- sous vide, low temperature, precise cooking, fermentation
- waste reduction, applied nutrition, digital tools and AI
Showcase your catering
Make your catering known and loved, internally and externally. We highlight your menus, your products and your commitments, we explain your approach to your guests, and we create the visuals and materials that create desire and build trust.
- highlighting menus and products
- raising guest awareness and buy-in
- visuals and communication materials
Public procurement, talks and training
Two high-value capabilities, available on their own or alongside the consulting.
Tenders and public procurement
Structuring, response strategy, sustainability criteria and indicators, drafting of specifications, support for the oral defence and follow-up at launch. A rare position, at the crossroads of public, legal, political, operational and economic considerations.
Training, talks and interventions
Talks, workshops, managerial and operational training, interventions for institutions and universities. Upskilling your teams and sharing the sector's best practice.
Levers that run through the whole offer
They are not separate services, they run through each one and signal our difference.
Innovation and trends
new culinary techniques and food trends put to work for your guests.
Plant-based and sustainability
plant proteins, the sustainable transition and a smaller carbon footprint.
Change management
human and organisational support for leadership and teams.
Data and steering
objective indicators to track performance and progress.
Artificial intelligence
AI applied, concretely, to your steering and repetitive tasks.
Digital tools
simple tools, adopted by teams, to embed new practices.
Measurable results
We define precise indicators with you, cost, nutritional quality, carbon footprint, waste and satisfaction, and track how they evolve throughout the engagement. For a school, a nursery, a public authority, a care home, a hospital or a company, this translates into concrete savings, food and plate costs kept in check and less waste, without compromising on quality. Progress is seen in the facts, not only in intentions.
Where to start ?
The diagnosis is the entry point. One conversation is enough to frame its scope.