We innovate and create new methods, new products and new services.
We conduct real-life experiments and realize projects in France and Abroad (Network: Worldwide Alliance / Alumni). We realize for our clients from all Industry & Catering sectors, confidential tailor-made projects that take place all along the innovation chain.
Expertise domains: KITCHEN - PASTRY - DRINK - SERVICE
The Consumer and Market Insights pole aims to better understand market trends and to provide relevant information for consumer innovation. We provide a dynamic source of co-creativity by associating the complementary knowledge and know-how of researchers and culinary and service professionals.
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)
FLOW
Food & Lifestyle Observatory Worldwide Local & International
Describe a market and the diversity of practices.
Define an innovation strategy adapted to the uses.
Collect sources of inspiration and do international comparison.
Who ? What ? When ? How ? FLOW allows real-time monitoring of cooking and food practices by collecting pictures of a situation with an associated questionnaire. For science : To compare different cultural habits. For innovation : To describe detailed usage situations.
Experimental Restaurant
Modular experimental platform equipped with audio-visual recording devices
Observe consumers' behavior
Collect consumers' judgement and preferences
International data with Alliance partners (Application restaurants)
The Living Lab (ENoLL certified - European Network of Living Labs) enables the study of behaviors in real-life dining environments (consumers paying for their meal): dining room, restaurant, school canteen, bar/pub...
Domestic kitchen
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