Shepherd’s Hollow, which boasts a beautiful reception area, wanted to
showcase American cuisine with French influences for
its banquet events, and improve service standards.
With DUCASSE Conseil, the goal was to position ourselves above the local competition for private event services (weddings and baptisms) and corporate golf seminars.
Commercial food service
Michigan, USA
Since 2020
DUCASSE Conseil visited the venue to conduct a full operating audit of the establishment and the local market so as to familiarize itself with the products available, consumer expectations and the competition.
The kitchen had to be redesigned to optimize space and speed up delivery for the establishment’s new banquet service.
Some fifteen recipes with step-by-step technical instructions were created, paying particular attention to visuals. Five buffet events were also created, using detailed set-up diagrams and service scripts.
DUCASSE Conseil trained the kitchen staff to prepare the recipes correctly, while teaching best food hygiene and regeneration practices. The front-of-house staff also honed their service sequences through personalized on-site training, to be able to handle events for up to 300 people.
Since 1850, the “Au Petit Riche” restaurant, located in the Grands Boulevards neighborhood of Paris, has been an institution for the traditional French hearty, homemade-style cooking known as “cuisine bourgeoise”.
With a breathtaking view over the lake, the Belvédère is a contemporary brasserie in Le Mesnil-Saint-Père, midway between Dijon and Paris.
Elior North America commissioned DUCASSE Conseil to create a French brasserie in Charlotte (North Carolina, USA), from the design stage to the grand opening, including working with the interior designers, choosing the tableware and creating a cocktail selection.
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