Reinventing low-cost: giving new prestige to popular cuisine

Can we combine a high-quality gastronomic experience with affordable prices? Premium low-cost concepts are flourishing, but the balance between excellence and accessibility is delicate. Is it possible to offer creative cuisine without compromising on quality while meeting economic demands?

With the participation of :

Remy Lucas, Président, CATE MARKETING
Rémy Lucas, a culinary psychosociologist and specialist in culinary trends, runs CATE Marketing, a consultancy specialising in the catering industry. For over 25 years, he has been analysing France's food supply and producing trend reports for catering professionals. He teaches culinary innovation at AgroParisTech and Ferrandi-Paris. An international expert for the European Bank for Reconstruction and Development (EBRD), he works in the hotel and agri-food sectors. The author of several books, he is also a founding member of the Street Food En Mouvement association.

Bernard Boutboul, President, GIRA Conseil
A true self-taught professional, Bernard Boutboul discovered the world of hospitality by climbing the ranks from server to manager. In 1989, he founded Gira, a consulting firm specializing in marketing and strategy for the restaurant industry. Drawing on his hands-on experience and deep understanding of consumer expectations, he helps industry players anticipate trends. A visionary, he has established himself as a leading figure in out-of-home consumption consulting.

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