EAT BETTER, WHEREVER AND WHENEVER I WANT.
THE CHANGE IN PEOPLE’S EATING HABITS, TOWARDS CLEANER AND HEALTHIER DIETS, HAS LEAD ELIOR TO A TOTAL TRANSFORMATION IN TEMRS OF ITS OFFER AND INTERNAL ORGANIZATION.
Because eating and living better together, be it in a company, school, or hospital, contributes to individual well-being and productivity. We created a dozen of hybrid concepts for Elior, covering its 3 industries. Their aim was to enrich and significantly expand customer C’s experience by responding to the new challenges of customers B (more space, employee satisfaction, and enhancement of the employer brand).
To achieve this, we mixed functions and uses and designed modular spaces to work, relax and eat differently all day long – including in self-service (40% of the business) – by creating a bespoke industrialized model that transforms the BtoB commercial relationship.
From 2013 to 2019, with three successive governances, we carried out the marketing and design of 16 alternative food service concepts, for education, businesses and hospitals, to improve Elior’s value proposition and solutions to better respond to service calls and meal expectations.
From WORKO, a B2B co-working solution created in 2017, to WEEKY, a solution dedicated to teenagers in college, to COSYFORTE, a coffee and cup-to-go service in companies, to COCOON, created for patients and staff in hospitals, Elior developed new assets to cover different meal and snack times.
Create take-home solutions and win as many service calls as possible with hybrid and complementary solutions that are efficient and agile. We supported sales and developed a commercial toolbox.
And in 2018, the marketing and design of the MACANTINE concept, Elior’s core business, made it possible to replace mass catering with a flexible multi-use model that meets companies’ needs and expectations in terms of catering.