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.
The DUCASSE Conseil team was tasked with improving operational processes, creating playful recipes, training central kitchen teams, and producing various written and video tutorials. Drawing on its research and development as well as its expertise, the team developed a dedicated training module for creating modified-texture dishes with attractive plating. This module was designed to support the Health teams at Elior.
Contract catering
France
Since 2016
The project team pooled the hundreds of similar products used by the client to optimize costs and the time spent by operating staff on placing daily orders.
We then devised 130 culinary procedures to ensure that all Elior Santé sites had the same reference base for consistent cooking practices.
After testing several natural texturizing agents in our kitchens, we devised procedures, created texture-modified recipes with a taste and color reminiscent of the original recipe, published an instructive booklet, and drafted a plating guide.
No additional ingredients were added to the original recipe. The ingredients were simply prepared in a different way.
Several two-day training sessions are organized throughout the year to teach the staff at Elior Santé & Services about texture-modified foods.
As part of its partnership with ELIOR, DUCASSE Conseil is helping its Education division, Elior Enseignement, to create new culinary processes in its central production kitchens (sites preparing food for 5,000 to 50,000 meals a day). The aim is to ensure that children from daycare through to high school enjoy tastier and more balanced meals.
In 2018, DUCASSE Conseil was commissioned by Elior North America to organize road shows to motivate and train its chefs and introduce them to French cuisine. In 2019, Elior North America decided to call on DUCASSE Conseil again to organize culinary workshops for Elior’s chefs.
Arpège, a subsidiary of Elior, is a leading premium corporate catering operator.
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