From neighborhood bistros to awarded restaurants, from a snacking concept to a traditional brasserie, we bring our expertise to catering professionals from all horizons to optimize their offer and exceed their customers' expectations.
Commercial catering
Ducasse Conseil helps you optimize your performance
Our services
To transform each project into a unique experience,
we offer our clients tailor-made services and personalized follow-up
according to their constraints and their needs.
Optimization
of existing catering
offers
Our teams analyze all the aspects of your business and support you to move forward.
Support
in restaurant creation
Choice of suppliers, technical recommendations, team trainings, quality follow-up... We put all our expertise at the service of your restaurant creation project.
Economic and operational
performance
We provide you with our in-depth knowledge of the economic dimensions of the business to evaluate and optimize the financial health of your institution.
Business
evaluation
Our leaders and consultants evaluate all aspects and provide you with a detailed report with operational recommendations.
Team
training
Culinary arts, pastry, sommellerie, service, economic management… Our professionals offer specific training for your team to achieve excellence.
Bistros / Brasseries
Bistros and brasseries serve large volumes of dishes and offer a wide range of food at any time of the day. Organization of the kitchen and service, pricing as well as prime cost management are essential (supplies, food cost, human resources ...).
Fine dining restaurants
Gourmet restaurants face an increasingly exclusive and demanding clientele. It is essential to perpetually strive for excellence in order to stand out from the competition and offer an innovative and frequently renewed cuisine.
Takeaway food
As lunch breaks shorten from year to year, takeaway catering meets a growing need to eat quickly. It aims to offer a healthier offer adapted to everyone's diet while being innovative. Product selection and production processes are key issues in managing costs while offering the highest quality possible.
New concepts
Catering must constantly adapt to our society's consumption patterns. Creating innovative concepts is a good way to attract a clientele looking for something new. However, it must be ensured that the concept created can be deployed, develop customer loyalty and that its success is not solely due to a passing fad.
Our references
