How can we help you ?

Catering in healthcare establishments developed in France with the creation of the social security system and university hospitals (CHU). With mealtimes playing an essential role in patients’ daily lives, both from a nutritional and a health and social point of view, and with strict constraints in place, players in the sector are faced with a number of challenges.

Chef, head waiter, waiter, multi-skilled worker… The restaurant and catering professions have always been associated with difficult rhythms, and at times, with out-of-step work schedules. With the health crisis, which for many was a trigger, these constraints in the restaurant and hotel sector have become more pronounced, and staff have deserted the profession. Ducasse Conseil can help you deal with this situation and retain your employees.

Eating habits are constantly evolving and reflect a changing society. Observing and analyzing culinary trends and food innovations is an ongoing process that allows restaurateurs to develop new concepts that closely align with customer needs. Keeping an eye on food trends before deciding to open a restaurant will always be beneficial.

Contract catering is a relatively recent sector compared to the various types of catering that exist. It has developed in response to the accelerated pace of life. While school catering represents a significant portion of the collective catering category, it faces its own unique challenges.

Do you want to open a restaurant, but find the formalities sometimes complicated or difficult to prioritize? Are terms like “business plan,” “market study,” “license,” “alcohol permit,” or “food hygiene” on your mind? Are you getting lost in the regulations governing the restaurant industry (hygiene rules, labor legislation, restaurateur responsibilities)? Or are you still wondering which type of company or status would best suit your project (LLC, sole proprietorship, freelance, SAS)? The following is made for you!