CREATION OF A PASTRY CONCEPT IN RHODES FOR A GREEK HOTEL GROUP

Our approach

• 01

  UNDERSTANDING THE ENVIRONMENT

  The DUCASSE Conseil team visited Rhodes to understand the site’s context and infrastructure, while also conducting a benchmark of competing establishments on the island. This step was essential to define the positioning and target clientele for the pastry concept.

   

• 02

  CREATION OF A CULINARY IDENTITY

  Following the site visit, the DUCASSE Conseil team developed a culinary identity for the pastry concept, blending a contemporary spirit with inspirations from Greek desserts. This approach highlights local products while drawing on the fundamentals of French pastry tradition.

• 03

  CREATION OF RECIPES

  DUCASSE Conseil designed and tested 15 pastry recipes combining French techniques with Greek flavors, creating a contemporary dessert selection perfectly aligned with the venue’s identity.

• 04

  ON-SITE TRAINING FOR OPERATIONAL TEAMS

  DUCASSE Conseil trained the pastry teams of the Mitsis Group prior to the opening to ensure full mastery of the created recipes and consistency with the venue’s culinary identity. Over three days, the training refined techniques, ensured production consistency, and transmitted DUCASSE Conseil’s quality standards.

• 05

  QUALITY FOLLOW UP

  A few months after the opening, DUCASSE Conseil carried out an on-site quality follow-up to ensure the proper application of the recipes and methods shared. This intervention made it possible to observe practices, adjust processes, and strengthen the Mitsis Group’s quality standards.