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.
With nearly 150 establishments in France and overseas, IGESA called on DUCASSE Conseil to make its F&B services a key part of its overall offering.
In addition to the purely culinary aspects, this also involved assistance with plating and service practices.
Hospitality and leisure dining
France
Since 2021
DUCASSE Conseil scoped the environment at 5 different establishments and interviewed the operating staff.
After gathering the information needed, the consultants issued a recommendations report.
DUCASSE Conseil created a strong identity revolving around three concepts – eating well, gourmet cuisine and attention to detail – to define IGESA’s culinary philosophy.
The DUCASSE Conseil teams created recipes to liven up the hotels’ buffets and showcase the expertise of IGESA’s chefs.
The regular chefs and pastry chefs were given face-to-face training on high quality cuisine, and provided with an accompanying training manual.
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.
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.
Avec près de 800 établissements dans 12 pays, EMEIS est un leader de la prise en charge de la dépendance en Europe. Contactés par la direction du groupe, nos chefs consultants ont accompagné les équipes dans 36 établissements en Île-de-France et en région PACA.
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