MODERNIZATION OF SCHOOL CATERING PRODUCTION MODELS

Notre approach

• 01

  Operational diagnosis

  The DUCASSE Conseil teams visited two central kitchens and five Scolarest satellite kitchens to analyze their operations and issue detailed recommendations, which formed the basis for the support provided.

• 02

  Definition of culinary identity

  Based on culinary markers defined by the Scolarest teams, DUCASSE Conseil created a common culinary identity for the central kitchens in order to standardize the offering and recipes, eliminate certain products, and offer healthy, homemade meals. Around this identity, DUCASSE Conseil has built a unifying narrative that embodies Scolarest’s culinary vision and promises, serving as a guiding thread for operational deployment.

• 03

  Design of several production models

  DUCASSE Conseil developed a hybrid approach for the satellite kitchens, creating two production models: one for a gradual upgrade and a more advanced model for a more complete transformation.

• 04

  Recipe creation

  The DUCASSE Conseil chef created 28 recipes in line with the brand’s values, each specifically adapted to the new production models.

• 05

  Team training

  Scolarest chefs were trained by DUCASSE Conseil at its training center to ensure they had a perfect command of the recipes.

• 06

  Deployment assistance

  DUCASSE Conseil organized a pilot phase to test the production models and formalize a reproducible methodology to ensure controlled deployment.