Elior has become one of the major caterers of Renault in France, catering for the daily needs of 16,000 Renault employees across 20 of its sites over the next three years.
The new contract award sees Elior renewing 14 Renault sites and adding six new contracts to the agreement.
As part of the contract, the Group has adapted its offering to restaurants of varying sizes (from 100 to 6,000 table settings per day), as well as to regional requirements (sites located in the Paris region, in the North and the East of France) and the different profiles of Renault’s employees, including those employed in the car manufacturer’s plants and regional centres as well as in the Technocentre, the first automotive research & development centre in Europe.
Frédéric Galliath, CEO for the B&I market of Elior France, commented: “We have been catering for Renault since 1991 and are proud that they have renewed their confidence in us for the next three years. Reinventing our catering solutions for this group is at once a tremendous challenge and a great responsibility for our teams. More than 350 Elior employees are mobilised to offer quality and diversified catering solutions to contribute to the well-being of Renault employees dining in our restaurants.”
The goal of Elior is to offer attractive and authentic catering solutions in efficiently-run and comfortable restaurants. To meet the expectations of Renault employees, Elior has renewed its catering offering to propose new designs and concepts, offer more digital and innovative solutions and optimise flows. For instance, the Group has installed visual recognition systems to identify and register meals so as to reduce checkout times at three pilot sites.
Elior has also reinforced its regional positioning with Renault around three pillars: proximity, seasonality and regional produce. In line with Elior’s CSR commitments and in order to promote producers of sustainable and locally-grown produce, the Group offers Renault employees a selection of local produce from their particular region.
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