On board catering | DUCASSE Conseil

The tailor-made catering

Expertise / On board catering

On land, at sea or in the air, we help catering professionals develop an offer that integrates the sector's inherent constraints.

Our services

To transform each project into a unique experience,
we offer our clients tailor-made services and personalized follow-up
according to their constraints and their needs.

Optimization
of existing catering
offers

Our teams analyze all the aspects of your business and support you to move forward.

Support
in restaurant creation

Choice of suppliers, technical recommendations, team trainings, quality follow-up... We put all our expertise at the service of your restaurant creation project.

Economic and operational
performance

We provide you with our in-depth knowledge of the economic dimensions of the business to evaluate and optimize the financial health of your institution.

Business
evaluation

Our leaders and consultants evaluate all aspects and provide you with a detailed report with operational recommendations.

Team
training

Culinary arts, pastry, sommellerie, service, economic management… Our professionals offer specific training for your team to achieve excellence.

Sea catering

Catering aboard ships has several constraints: cruises at sea for many days, food provision in many countries, pitching ship, production spaces and reduced storage... Cruise companies must, despite these constraints, offer an extensive selection of food as good as on land to stand out from the competition.

Ponant

Airline catering

The airline industry is a sector in permanent growth where catering can represent a lever of differentiation. However, airlines keep minimizing costs in order to offer flights at increasingly attractive prices. It is essential to rationalize costs and optimize catering logistics to meet the requirements.

Railway catering

Supply management is complex and requires the implementation of innovative solutions for inventory management. To attract more customers, the quality of the dishes served must be of absolute quality.