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Since its creation in September 2008, our company has developed its business through the know-how made available to our customers.

Our national and international presence allows us a better understanding of our market and industry.

 

Presentation
Cédric VIÉ CONSULTANT

 

Cédric Vie, manager

This will make 10 years now that I am immersed in the restaurant industry. Through my schooling, university and professional experience, I was able to meet many restoration sites.
Having held several positions in these contexts allows me to have an overview of the expectations and real needs of players in our industry, industry in which I held positions:






• Operational: cook, server.
• Of management: kitchen manager.
• Engineering and design department: engineering and design technician.
• Counseling: consultant.

The studies that I conducted in university deal with issues of the food service industry. These studies allow to take a step back on the field by observing from the outside.
I have an internal vision on the industry with an apprehension from the perspective of each player, and an external vision allowing me to consider the industry in a more objective manner.


Cécile Quiblier, assistant in charge of development
It has been three years since my academic background has allowed me to encounter the catering industry.
My university education reflects an awareness of nutrition and health. Present on this sector for nearly 8 years, my experience allows me to control the food chain from soil to plate.
Through my studies, I have coasted different professional worlds…

• Supermarket distribution • Customer service
• Agri-food industry • Institutional Foodservice


… in which I have held various positions:


• Operational: operator on manufacturing line, food service industry employee, cashier, server.
• Commercial: prospecting, development of customer loyalty, marketing studies, management of a customer database.
• Management: management assistant in collective kitchen.
• Human: customer service, sustainable development, products issued from organic agriculture.

I have a more general vision on food that allows me to understand the restaurant industry, by integrating various open issues on various domains.