Living Lab

Extraordinary infrastructure and unique purpose-built Research and teaching facilities provide outstanding tasting venues, state of the art classrooms and kitchen laboratories, varied restaurant offerings, a new facility for the study of service design and delivery, a 5-star training hotel, our château and cellars, a dedicated research facility and Living Lab…

> THE EXPERIMENTAL RESTAURANT
> DOMESTIC KITCHEN
> THE SERVICE LABORATORY

Discover our activities in our video :

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.

> To download the offers catalog with projects examples

"To ensure that the spirit of service is the signature of excellent service à la française."
Esprit de Service France association

Inaugurated in October 2015, the Service Laboratory, a true modulable platform, makes it possible to extend the scope of experimentation conducted at the Center for Food and Hospitality Research at Institut Paul Bocuse. The purpose is to study service in a real situation, not just in the hotel, restaurant and culinary arts sectors, but also in all sectors where service is at the heart of companies’ performance and where the quality of customer relations is a pledge of differentiation.

This system completes the Institut Paul Bocuse’s other Living Labs, restaurants and kitchens with experimental restaurants (labelled ENoLL).

It includes a 230m² platform that can be resized and is configurable at will, using tools for follow-up on behavior: banks, stores, hair salons, transportation ticket offices, etc.