LOUIS VUITTON
Offer an exclusive
and privileged catering service
to its customers.
Our mission was to create and open the brand’s first Louis Vuitton teahouse in Moscow next to the Red Square, for an international clientele.
Our intervention consisted of conducting the market study, creating the concept and business plan, managing the project with the architect and designer, and recruiting the manager and staff.
LENÔTRE
Our mission was to support LENÔTRE in its strategic thinking.
Implementation: organization and animation of a workshop during which we transmitted our market information and shared our own reflections and strategic advice.
L’ATELIER DE JOËL ROBUCHON
Our mission was to evaluate the customer experience of L’ATELIER DE JOËL ROBUCHON following its launch.
Setting up: interviews of customers of L’ATELIER DE JOËL ROBUCHON within 48 hours of their visit to the restaurant, analysis of the verbatim and evaluation of the emotional intensity of the clients throughout the meal, presentation of the results and recommendations.
ÉMOTIONS DE CHEFS
The launch of ultra-fresh products with original creations of recipes.
Our first mission was to create and sell dishes of young gourmet chefs in the ultra-fresh department of La Grande Epicerie. With as chefs: Akrame BENALLAL – Philippe BELISSENT – Pierre MARIN – Ulric CLAUDE.
Implemented with a market research, the creation of the concept and business plan, the selection of manufacturers and the creation of specifications, marketing and management.
Distribution : The Grande Épicerie de Paris
Our second mission was to distribute, negotiate the marketing of food products, animate a corner with tastings.
RESTAURANT COBEA – PHILIPPE BELISSENT
Our mission was to carry out a market study to define the potential turnover of the future Cobéa restaurant, before signing with the lessor.
Implementation: a visit to the restaurant and its abrasive zone to assess the compassion and the intrinsic characteristics of the premises (visibility, accessibility, location), evaluation of the number of available customers (employees, inhabitants, tourists …) and finally the calculation of the potential turnover.
SOAN RESTAURANT IN VANVES
Our mission was to renew the menu and menus of the restaurant
Implementation with an audit of the operation of the kitchen, a sales analysis, the search for new suppliers, a renewal of the recipes and the update of the prices.
ALAIN DUCASSE EDUCATION
Our mission was to train future and current leaders in communication and operational management techniques.
Implementation: understanding of the educational objectives, the realization of a program of over 60h and 12h courses on the basis of information and techniques from the industry and exclusives of our research, animation and evaluation of the trainees.
VINCI STADIUM
Our mission was to organize a call for tenders and select a restaurant operator for 6 new sports stadiums.
Implementation: understanding of the specifications developed by Vinci Stadium, pu{ng in touch with different French and international operators specialized in catering concessions, evaluation of offers, recommendations of an operator. This mission was carried out at the request and with the help of the consulting company Observens.
ESSEC-IMHI
Our mission was to train future managers of the hotel, catering industry and tourism in the creation and management of restaurants.
Implementation: understanding of the educational objectives, realization of a 30h and 12h lesson program based on sectorial information and exclusive techniques of our research, put into practice thanks to the restaurant management simulator Talents & Gastronomy, animation and evaluation of trainees.
