Our mission
All the cuisine, from the market buffet and seminar catering to fine dining, was updated, and customer satisfaction has increased after just a few months.
- Expertise
Contract catering
- Place
France
- Date
2017 - 2019
Renewed concepts at Center Parcs
DUCASSE Conseil was commissioned by Areas to revamp 4 culinary concepts at the leisure parks.
Our approach
- 01
Defining a new culinary identity
Following a tour of the facilities, the project team set about creating a culinary identity for the different locations, taking into account cost, space and equipment constraints.
- 02
Staff training
All members of the kitchen staff and front-of-house staff were trained to deliver high quality. Soft openings were organized prior to the grand opening to practice under real-life conditions.
- 03
Assistance to launch new concepts
The openings were a huge success and DUCASSE Conseil was there at each park to support the staff during this crucial time. We continue to monitor them to ensure that the standards achieved are upheld.
See other projects
SAFRAN – ARC EN CIEL
- Collective catering
IGESA
IGESA, which has been serving armed forces personnel for 50 years, has called on DUCASSE Conseil to transform its catering services into a structuring element in the quality of its vacation packages.
- Collective catering
Elior santé
The Elior Group, France’s leading contract catering operator, was seeking to enhance the culinary identity, and improve the financial performance and efficiency of its operations in the corporate, education and healthcare sectors.
Working closely with Elior teams, DUCASSE Conseil has been making substantial changes since 2016 to ehance overall quality and develop modified-texture recipes catering to the specific nutritional needs and taste preferences of patients.
- Collective catering