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and management These articles have been produced in partnership with the Institut Paul Bocuse.

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N°1 Mystery visit in Practice
Advice and management

N°1 Mystery visit in Practice

Interview with Virginie Saint-Michel, Academic Development Manager at the Institut Paul Bocuse
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N°6 Towards a responsible restaurant industry
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Advice and management

N°6 Towards a responsible restaurant industry

She is one of 50 people in their thirties to count in French gastronomy. Founder of the association L’R Durable, Perrine...
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N°5 Doing business in the hispitality catering sector.
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Advice and management

N°5 Doing business in the hispitality catering sector.

Hugo Boissin has launched Toque-Toque with his partner Zeina Halawi – a French-style street food concept that allies regional...
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N°4 INNOVATION AT THE HEART OF TOMORROW’S CULINARY MANAGEMENT
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N°4 INNOVATION AT THE HEART OF TOMORROW’S CULINARY MANAGEMENT

Since 2012, the MSc Management Culinaire et Innovation from the Institut Paul Bocuse, delivered in partnership with the Haaga-Helia...
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N°3 Creating emotions, for an unforgettable user experience
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N°3 Creating emotions, for an unforgettable user experience

Transcending the customer experience with wonderment Experiential marketing is becoming something of a phenomenon, particularly...
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N°2 Towards new methods of consumption?
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N°2 Towards new methods of consumption?

Consumption habits have evolved over the last year. In the face of new stakes, the restaurant industry sector needs to...
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