Innovation

Culinary axis
Food service axis

• Culinary monitoring:

Generation of a search around a culinary theme (an ingredient, a product, a trend…)

• Product and concept ideas:

Emergence of new ideas for dishes, drinks, presentation: proposal of new product concepts, ranges, menus...

• Development of recipes/products:

Development of prototypes, new offers, applications highlighting an ingredient, a product, culinary equipment…

 


                                                                                                                                       > Biospringer Video

• Expectations & attitudes among professionals study:

Collection of information to understand attitudes and expectations of professionals (habits, obstacles, perceptions) through individual interviews, online surveys, etc.

• Practices of professionals study:

Observation and recording of catering professionals in real work situations to better understand their practices and habits.

• Benchmarking/Testing of products/services:

Comparative evaluation in real-life situations - in kitchen laboratories or restaurants - of the technical and sensory performance of products compared with competitors and/or prototypes before they are placed on the market.  


We design in situ studies : 

• Customized studies thanks to our innovative equipment.
• France & international thanks to our unique network :
  - Worldwide Alliance (leading schools in the world in hotel, restaurant, culinary management)
  - Institut Paul Bocuse (experts in cooking, baking, drinking and service; French and global skills

• Online surveys & implicit testing:

Refining consumer understanding and segmentation.

• Product tests in different consumption contexts:

Assessing preferences, perceptions, choices. Measurement of emotions.
Characterize these preferences according to the typology of consumers (consumer characteristics and habits).

• Observations cooking:

Observe amateur cooks in real cooking situations to test products and equipment as consumers. Observe the tasting of the recipe made.

• Focus groups / Design thinking:

Gathering information to understand consumer motivations and expectations (beliefs, obstacles, perceptions).
Emergence of ideas or approaches combining the expertise of hotel and catering professionals and consumer expectations / habits.

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Kitchen entirely equipped with cooking ustensils and audio-visual recording devices

• Observe consumers' cooking behavior
• Collect consumers' step-by-step practices in a cooking situation
• Collect consumers' judgement

Gestures, Pratices , Behavior, Duration, Sequences...

This experimental kitchen enable evaluation and observation of non-professionals cooks' behavior and reactions in a real cooking situation.