05.11.2009
For the last few years, enterprises have been seeking solutions to their restaurant concerns offering flexibility, speed and diversity to their employees. Elior is addressing this need in particular through its fast restaurant service offer which draws either on outside sources like Paul or Bert’s, or on its own brand, Place Café.
Feel like a sandwich from the baker's? A salad from the local caterer's? Or how about a quick lunch? Today, there's an alternative for the staff of those companies that have entrusted their institutional restaurant services to Elior. The Group is offering fast food restaurant service on the actual company site. "Since the beginning of the 2000's our patrons have changed eating styles. The tendency spurred on by the 35-hour working week, is that everyone is more master of their own hours, organizing them to suit their needs", is how Gilles Charousset, Enterprise Directeur Marketing Division Director at Elior sees it. "The result is that lunch is no longer necessarily an opportunity for colleagues to get together at the table. Some prefer to spend their time on sport, or shopping ... while others choose to eat differently. In just a few years, fast food restaurants have changed from being something to tide you over to a way of eating".
A new world for Elior teams too
The first fast food restaurant signs put up by Elior are outsourced brands like Paul or Bert’s. "Using these brand names has enabled us to win customers over, to guarantee regular quality, and also to benefit from the variety of products they offer", explains Gilles Charousset. Elior capitalized on this know-how 3 years ago in founding its own fast food restaurant brand, particularly popular among the enterprises: Place Café. Through its product range and accessible prices, Place Café is more versatile and flexible than the outsourced brands, allowing greater adaptation to the enterprise context.
In a spirit of "French style fast food" the Place Café offer, meets the requirements of customers seeking tasty and balanced products to be eaten on the spot or taken away. It's a success: Elior has already opened 50 Place Café locations. "Institutional fast food restaurants are going to grow and grow. They are becoming a complement to self-catering offering consumers a real alternative world of eating out" concludes Gilles Charousset. The success has been so great that the Elior teams are now thinking about how to multiply its concept, for instance by including a hot dish or by turning towards more Anglo-American products…
Find out more information about the presence of the Elior group among enterprises
