How can we help you ?

The DUCASSE Conseil toolbox aims to support restaurateurs on various topics. In this section, we provide you with answers, accompanied by the best practices of our teams.

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Upgrading your restaurant

Many establishments aim to upgrade their restaurant to optimize it. This approach involves continuous reassessment and is generally beneficial if done correctly. So, how should one proceed to successfully achieve an upgrade?

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Improving the profitability of your restaurant

No matter the size or type of restaurant you operate, ensuring profitability is essential for continuing to invest in high-quality service and products that attract customers. In a competitive field, finding effective strategies to enhance your restaurant’s profitability is crucial.

Enhancing the customer experience in your restaurant

Your restaurant is a true gathering place, where guests come together to enjoy exceptional dishes in a unique setting. The customer experience is therefore crucial for generating positive word-of-mouth and building customer loyalty. It’s this combination of factors that will make the memory of your establishment unforgettable.

Layout of a professional kitchen

For a long time, restaurant kitchens were seen merely as production spaces. However, they have evolved into true stages, bringing chefs closer to their guests with an unobstructed view of culinary preparations. As a significant investment, a professional kitchen requires careful consideration in its design to enhance both the working conditions for your staff and the overall experience for your customers.

In-flight catering

A distinctive element of an airline, in-flight catering differentiates the passenger experience across various classes. Balancing production constraints, reconditioning, and maintaining organoleptic quality at high altitudes, airline catering is a highly specialized sector, both in France and internationally.

Corporate catering

Corporate catering in France was established following the 1913 law that required companies to provide employees with a clean and safe space for meal breaks. Over time, these spaces have evolved into fully-fledged corporate restaurants and have been constantly adapting, particularly since the COVID-19 pandemic, which has increased the prevalence of remote work.

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Offer renewal

Changing a restaurant’s menu with the seasons is now essential to meet customer expectations. It’s a way of keeping up with the times, building customer loyalty by offering something new, and attracting new customers. But how do you go about it?

Culinary trends & new concepts

Eating habits are constantly evolving and reflect a changing society. Observing and analyzing culinary trends and food innovations is an ongoing process that allows restaurateurs to develop new concepts that closely align with customer needs. Keeping an eye on food trends before deciding to open a restaurant will always be beneficial.

Opening a restaurant

Opening a restaurant is an ambitious project that requires a lot of thought and planning, especially after the COVID-19 crisis, which discouraged some. Your business plan and all the formalities are now complete: the big day is fast approaching! Paying close attention to the restaurant’s opening is essential because it’s the first impression you will give your customers, and it can be crucial.

Gastronomic restaurant

French cuisine is often associated with gourmet dining and helps to spread French culture worldwide. While Michelin stars are a dream for many chefs and a symbol of excellence, this award is the result of a lot of hard work.

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