In 2023, Safran called on Ducasse Conseil to review some of the food on offer at its corporate cafeteria, Arc en Ciel. Following the success of their first collaboration, Safran decided to call on DUCASSE Conseil again to set up training programs to enhance the skills of Arc en Ciel’s employees.
Contract catering
Villaroche, France
Since 2023
Ducasse Conseil designed four different stands in one of the corporate cafeteria’s rooms to offer Safran’s employees a variety of concepts. After visiting the site and analyzing the food currently on offer, Ducasse Conseil created a culinary identity for each of the new kiosks: Natura, Comme à la Casa, Ici et Là and Riviera.
Ducasse Conseil’s chef assisted Safran’s kitchen designer with the layout work, reviewing the kitchen plans, providing recommendations on workflows and layouts, and checking to ensure that the equipment was suited to the identity of each kiosk.
Ducasse Conseil designed 50 Spring/Summer and Autumn/Winter recipes for the new stands. These recipes were allocated to the different stands, adding to Arc en Ciel’s existing database of recipes.
To guarantee the quality of its meals, DUCASSE Conseil trained Arc en Ciel’s staff to produce and organize seasonal recipes.
DUCASSE Conseil’s team was on hand during the launch of the new concept to ensure that this pivotal period went smoothly.
DUCASSE Conseil set up a customized training program for Arc en Ciel, including sessions to improve existing recipes, and a plating improvement module with monthly feedback on photographed dishes. A plating guide was also created.
Meetings between Arc en Ciel and DUCASSE Conseil were organized to share online culinary references, restaurant recommendations, suggestions of influencers to follow, and recipe inspirations, to boost the team’s creativity and stay on top of culinary trends.
“As the financial backer of the SAFRAN AE Villaroche restaurant, I can see that the return on investment from this partnership with DUCASSE Conseil is very positive in terms of footfall, customer satisfaction, staff training and confidence, and financial results”
Emmanuel SAQUET
Safran Works Council Director
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.
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.
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