REPOSITIONING THE DINING OFFER AT A 5-STAR HOTEL ON ÎLE DE RÉ

Our approach

• 01

  SITE VISIT AND UNDERSTANDING OF THE ENVIRONMENT

  The DUCASSE Conseil team visited the site to understand the environment and the challenges of the project, and to benchmark competitors. On this basis, it defined the key components of the future culinary offering in line with the DNA of the location, the ambitions of the management, and the standing of the hotel.

• 02

  Recipe creation

  The DUCASSE Conseil consulting chef developed 40 recipes for the spring-summer and fall-winter seasons, in line with the culinary identity. A tasting of the recipes was then held in the DUCASSE Conseil R&D kitchens, in the presence of the head chef to ensure that the culinary philosophy of the project was faithfully conveyed.

• 03

  Team training

  To ensure the new recipes were executed correctly, the operational teams were trained at the DUCASSE Conseil training center, as well as during immersion courses at the Maisons de DUCASSE Paris.

• 04

  CREATION OF A COCKTAIL MENU

  The DUCASSE Conseil mixology expert created 10 original cocktail and mocktail recipes, then trained the on-site teams to make them.

• 05

  Financial support

  With the aim of improving the restaurant’s operational management, the DUCASSE Conseil teams analyzed the restaurants’ financial statements and developed budget projections and recommendations.

• 06

  Opening assistance

  The DUCASSE Conseil teams supported the hotel teams during the opening to ensure the successful launch of the repositioning.