Interim management for the hotel and catering industry aims to support hotel establishments over a fixed period of time on various issues, and in particular to optimize the profitability of a hotel. The current economic situation inevitably raises the question of reducing costs, optimizing pricing (yield management) and increasing revenues. Voluntary or forced, the search […]

It is sometimes necessary as part of the strategy of an agricultural or agri-food group to separate from one or more entities that do not align with said strategy, or do not present sufficient profitability indicators. However, in order for the transfer to take place under the best possible conditions, these entities or sites often […]

Quality is a cross-cutting and important subject that concerns all agri-food sectors, particularly for reasons of increasingly strict legal frameworks, but also for consumer safety. Recent default cases on this subject have also made headlines. Given the stakes, but also the complexity of the operations, this function cannot therefore absolutely remain vacant. Also, in the […]

A dairy cooperative of 1200 members with 3 factories, 824 people and a turnover of 347 million euros specializing in ultra-fresh, sells dairy products mainly with short expiry dates, made from the milk of its members. The markets are both customers in RHF (Out-of-Home Catering), in GMS, in France, for export and for overseas export. […]